Wednesday, September 30, 2009
Fall farm fun
Saturday, September 12, 2009
Colorado trip - hangin' out
Colorado trip - the railroad museum
Wednesday, September 9, 2009
Labor Day, and a recipe to share
We tried actually taking some pictures, since we never do. Mostly, it didn't work out too well.
While we were there, Jackie and I were talking and she asked me for this recipe. I thought I would put it up here, so everyone can try it! I've made this a couple of times, and we love it. It's pretty mild (and we like it that way), but using hot salsa instead of mild and adding Tabasco or a jalapeno would heat it up if you like it spicier. I prefer to use leftover chicken, or to marinate and then bake or grill it - I think it is less dry and more tasty that way. Of course, this way is very quick and easy! I don't think I let it simmer for that long, either, but it always turns out great.
Chicken Tortilla Soup
2 skinless, boneless chicken breasts (or leftover cooked chicken)
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon (or lime) juice
1 cup chunky salsa
1 cup milk
1 cup shredded cheddar cheese
1 can black beans, drained (optional)
tortilla chips
sour cream
In a large pot over medium heat, sauté the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, salsa, and beans. Bring to a boil. Reduce heat to low and simmer for about 20 minutes. Add the cheese and the milk; bring just to a boil, and remove from heat.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with a little sour cream.
Yum!