i keep my list in order of the store. that means if i suddenly remember we're out of dishwashing liquid, i write it near the bottom of the paper because we go by that aisle @ the end of our grocery tip.
neurotic? yes. it's one of the only things i'm super organized about, but it saves me SO MUCH stress as i'm always @ the groc with a child or two.
anyway, that's just tip #243 for organizing your life by kelly harp.
ha.
so it's thursday morning & that means i'm finishing up my list today, getting it ready for the big trip tomorrow (big event around here!). i'm trying 2 new recipes this week. both from the pioneer woman, though i refuse to go near her cinnamon rolls. CAN. NOT. DO. THAT. TO. MYSELF.
i feel like i hear about them everywhere these days. supposedly, they're a piece of heaven wrapped up in a breakfast pastry.
& i'm sure they are, but does this mama need more bread & sugar? i think not.
i'm trying this...
& this...
& while getting all the links & pics for this post, i came across this...
alright thursday, here we go...
3 comments:
ok, i have been looking for a good chicken tortilla soup too. let me know how it is! and if it is too complicated i don't want to make it, so let me know about that too :)
This is my Chicken Tortilla soup recipe, and I absolutely love it. I could it everyday.
Ingredients
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon lime juice (or 1 small lime)
• 1 teaspoon garlic powder
• Salt, pepper, crushed red pepper to taste
• 1 (28 ounce) can crushed tomatoes
• 1 large box chicken broth
• 1 can corn kernels, drained
• 1 can white hominy, drained
• 2 corn tortillas, cut into tiny pieces (should dissolve to thicken the soup)
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces (I roast split chicken breasts with the skin on @ 450 for 20-25 min, let cool, remove skin and de-bone)
Directions
1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, garlic powder, salt, pepper, and crushed red pepper.
2. Add tomatoes, broth and lime juice. Bring to a boil.
3. Stir in corn, hominy, chiles, tortilla pieces and beans. Simmer for 10-20 minutes. Add cilantro and chicken.
4. Ladle soup into individual serving bowls, and top with toppings like: crushed tortilla chips, avocado slices, cheese, and chopped green onion.
jac - i'll let you know... i bet you could modify one for the crock pot, thought i DO think you'd have to plug it in - hahahaaa :)
v - wow! thanks!! maybe we should do a tortilla soup throw down??!!! :)
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