I didn’t write or edit this weekend. I took a break from it all. I cleaned the kitchen. I know, exciting, right? It’s because there was no way I’d be able to cook a Thanksgiving meal there in its pre-weekend condition and the likelihood of me cleaning it in November was very slim.
So I made my counters all clean and shiny. I also baked. And it sounds really impressive when I say I made rolls, bread, soup bread bowls, cookies, soup, and meatloaf. But really, the breadmaker, foodprocessor, and crockpot do most of the work.
I did some experimenting cooking-wise. It turned out brilliantly and I thought I’d share. Homemade chicken tortilla soup that’s so much tastier than canned, and not a whole lot harder to make. I like it because it only takes 10-20 minutes total to prep, etc. It’s our new household favorite.
Homemade Tortilla Soup
- 3 cups chicken broth (or vegatable if you’re not into meat)
- 16 oz of your favorite salsa. I make my own because I’m ambitious (4 tomatos, 1 small onion, 1 jalpeno, 1 fresh squeezed lime, 2 garlic cloves, dice and mix)
- 1 lb diced chicken (or other meat, or no meat)
- 1 12 oz can white pinto beans
- 1 can Campbells nacho cheese soup (optional)
You have two choices here.
- Toss it all in a crockpot on low for 4 hours, or
- Add all ingredients except chicken to a large pot, and simmer on medium heat for 10 minutes. Cook the chicken in a separate skillet until fully cooked. Add it to the soup.
Serve with tortilla strips (or in our case, crushed Doritos), and sour cream.
What did you get up to this weekend?