Cute new apron from one of my mom's friends. Get a cute apron, it is an adorable and useful accessory, and tends to make any day a bit brighter.Printer Friendly Version
Ingredients for the Soup:
1/4 cup of Chipotle peppers in adobo sauce (I used the whole can...fatal error!)
1 teaspoon of olive oil
1/2 cup finely chopped onion
2 medium garlic cloves, minced
1 cup sweet corn kernels
4 cups chicken stock
14.5 ounce can of whole tomatoes pureed in a food processor
2 cups of cubed cooked chicken (add as much or as little chicken you choose)
1 large sweet potato cut into one to two inch pieces, roasted
1 package of yellow rice, cooked
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Grated cheese of your choice (we actually omitted the cheese...why?...because I forgot to buy cheese)
Ingredients for the Tortilla Chips and Strips:
Vegetable spray (Pam)
8 6-inch corn tortillas
Salt and Pepper (I used Cavender's seasoning. This is a seasoning my sister introduced to me years ago, and I do love using it on so many different dishes. Thanks Jeanie!)
Steps for the Soup:
1. Marinate and bake your chicken. You can also used store bought roasted chicken or left-over chicken you have already cooked.
Magic Bullet that my mom gave me! I know this seems late night TV shopping channelish...it probably is on there if you watch...but it honestly is a good buy for the home chef. I love this little device, it makes cooking easier, is reliable results, and most importantly, easier to clean up than your traditional blender or food processor.
12. Prepare the yellow rice according to the package directions.
Steps for the Tortilla Strips and Chips:
1. Preheat the oven to 350 degrees.
2. Cut about 2 corn tortillas into small strips.
3. Cut about 6 corn tortillas into wedges (you should get four wedges per tortilla).
4. Spread out the strips and chips into one layer on two different baking sheets sprayed with a non-stick spray or using a sil-pad.
Cavendar's seasoning or whatever seasoning is your favorite.
6. Bake for about 10 minutes for the strips and about 15 to 20 minutes for the chips. Keep a watch on these and remove when they are slightly browned and crisp.
I made a little buffet so that we could choose how much soup, rice and tortilla strips we each wanted. I would also have the grated cheese out, but I forgot to purchase any at the store!
We have indeed enjoyed this comforting soup many times in the past, just not this particular evening. We tasted, cried a bit from the heat, I might have said a choice word, we laughed, and then we made fajitas with the left over corn tortillas, chicken and rice! Cooking is indeed an adventure!
Thought for the day: Life is not what you look forward to, nor is it what you hope for in the future or even what you imagine your life should look like at this point. Life is what is happening at this very moment, so embrace it, enjoy it, live it.
We had my parent's beagle (Jack) for the weekend. Yes, Cort and Jack are both beagles...just the small and large versions of the same bread!