Happy Saturday! I had a great day. Tackled a couple more things on the “To Do” list. This morning I washed my car in the rain, actually is was a very heavy mist, but it had to be done and it was kind of different, never would have imagined that would happen, you know, washing a car in the rain. I spent some time with my grand-daughter, Beauty. We read books, laughed and played. We had a blast, and she helped Grandpa and I clean the garage (forgot that was on the “to-do” list). Went right from there to the soccer field, and then began to work on the grocery list for my meal planning so I could actually cook dinner.
Now that it feels a little like fall here in Southern California it’s time for some soup! I decided on Tortilla soup and I couldn’t wait! I’ve had this recipe for years, it was given to me by a friend. It was one of the many recipes in her cookbook and I have been asked to share it many times too. It’s one of my family’s favorite meals! I gotta tell you it’s the best tortilla soup I’ve ever had and it’s pretty easy too! So….you need to give it a try!
• 2 cans of chicken broth • 2 cans of beef broth • 2 cans of tomato soup • 2 cans of pinto beans (drained) • 2 cans of Rotelle chopped tomatoes with green chilis • 1-11/2 pounds of cooked chicken (shredded/bite size) • 1 medium onion (chopped) • 1 tsp salt • 1 tsp. chopped garlic •1 tsp. cumin •1 tsp Worcestershire sauce • 1 tsp chicken taco seasoning
Directions: (makes 6-8 good size bowls of soup)
In 8 quart stock pot saute onion and garlic in a small amount of broth until tender. Add the rest of the ingredients and simmer for approximately an hour. You can actually eat this at about 45minutes – hour but the longer it simmers over an hour the better it is, the flavors just seem to blend together. But don’t let it boil away, you will be sad. Serve into bowls and garnish with a dollop of sour cream, shredded cheddar cheese and broken up tortilla strips. Stir it up and enjoy. You can even add a slice of a avocado, mmmm. I may have to go get another bowl.