Super Simple Tortilla Soup

tortilla soup (2)It was super cold yesterday, and got even colder last night. And it stayed cold, so I am working remotely from home today. Last night, instead of trying to eat something chilly or time consuming, I decided to make soup. Comforting and warm. My super awesome FRG Leader had made this recipe for us ladies one night, and I stole her recipe because it was so easy. What’s really nice is that I will have leftovers for at least a week – the recipe could feed ten people! A little bit spicy, full of protein, and then topped with sour cream, avocado and cheese – it made me happy. Oh yeah, and the most expensive part is probably the cheese, maybe the chicken.

Ingredients:

1 can each: Rotel tomatoes, diced tomatoes (15 oz), cream corn, black beans (Drained) and pinto beans (Drained)

1 packet each: powdered ranch seasoning, taco seasoning (also added a packet of fajita seasoning because it has different flavors)

3 tbsp chicken bouillon

6 cups of water

Shredded chicken – the recipe called for 4 lbs of chicken breast, boiled and shredded, I used a mixture of breast and legs from a pre-cooked rotisserie chicken from the grocery store

Directions:

1. Prepare your chicken, either boil it and then drain and set to cool, or shred your rotisserie chicken. You can also do this after the soup starts cooking.

2. Add in all your ingredients in to a large pot, except for the chicken. Set it to a medium high heat, cover and boil, stirring occasionally. Once it is boiling, turn to a medium heat, and let boil for 20 minutes.

3. At the end of the 20 minutes, add in your chicken and let cook for a few more minutes to warm up the chicken.

4. Serve with cheese, avocado and sour cream, and maybe some cilantro and tortillas or tortilla chips.

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Ragin’ Cajun

This week’s dinner theme with Lady Luck was cajun! She made this AMAZING red beans and rice. It was just the correct balance of spicy and savory. She simmered it all day and included hamhocks and andouille sausage. It was so good! I brought the side dishes this week. The combination of the three…delicious!

One of the two was fried okra. From what Lady Luck was saying, apparently I made a really good batter? I followed a recipe in a new cookbook (by the way, buying a new cookbook always makes me happy) that called for equal parts flour and cornmeal, and just a little bit of cayenne pepper. Then mix eggs and milk – two eggs to about a tablespoon of milk. Dip the sliced okra in the egg, then in the dry mixture, and then into the deep fryer it goes. Using okra that isn’t completely fresh makes it just a little bit sticky…and makes the batter stick better. By the way, I love the little fry daddy that I got for christmas!

Our drink of the evening was a Hurricane – New Orleans style. Talk about a tasty yet potent drink! This drink has six shots of liquor in it, and then is topped with pineapple and grapefruit juice and a splash of grenadine. It makes it super pretty too! The little bit of lime juice that came from the garnish gives it just a little tang and then a little kick going down. Let me just say, one is PLENTY for this drink! And it’s best enjoyed through a straw.

Last but not least…sweet potato pie for dessert! Lady Luck used white sweet potatoes instead of the orange ones, and this has all kinds of sweet stuff and nutmeg and such in it. Lady Luck even knows how to make a pie crust…from scratch…without a recipe. So jealous. Oh yeah, and then homemade whipped cream, which is ridiculously good in it’s own right. Sorry cool whip! You’ve been replaced.

 

To come next week? Sushi!