Soup's On! Saturday
If you haven't been to Soup's On! Saturday before, you can read about it here.
I am all about doing my best to cook healthy and mostly- from- scratch- food for my family. But tonight I was busy. And I will be busy all day tomorrow. I am spending my day, UH- Gin,, with Mandisa and Nicole C. Mullen (polishing fingertips on shirt now). So what if I am sharing with, like, 14,000 other women?
I am going to wait in line for as long as it takes to try to get Mandisa to sign my girl's CD. In addition, I am really going to try to work up the nerve to ask her if she will say hello to my girl on the phone. Nervy, yes. But so priceless. My girl will be pleased into Never Never Land, forever and ever. You see, my girl and I, we voted for Mandisa every week when she was on AI. Dial. Vote. Hang up. Dial. Vote. Hang up. Avoid boys who want to use the phone to vote for another. Dial. Vote. Hang up. And so it went. Over and over and over and... We love 'Disa.
Nicole Mullen sings a song that brought me great comfort at one of the most difficult times in my life. So it is with great joy that I finally get to see her in person. She is a character. She wore Converse Boots. CONVERSE BOOTS, I say. Red ones (wasn't it you Deanna that told me someone you know is wearing pink ones to their own wedding?).
I digress. How shocking.
So aaaannnyway, as i was saying, my time is at a premium, as shown by the time stamp on this Early To Bed, Early To Rise Girl's midnight post. Which made me think of a quick and delicious Chicken Tortilla Soup recipe my treasured high school friend gave me a few years back (hi JL). So I thought I'd post it as my recipe tonight, since I know some of you are also busy. In fact, maybe you are one of the 14,000 I must share our 'Disa with. If you see me in line, please show compassion for my 7 year old daughter and make way.
(I will be posting another, less quick, recipe for this same soup on another day)
'Disa Fan Chicken Tortilla Soup
4-6 cups Chicken Broth
1/2-1 Cup Chopped Onion
2-3 Uncooked Chicken Breasts, chopped up
Can Diced or Chopped Tomatoes
Can of Diced Green Chiles
Can of Green Enchilada Sauce
Cumin, they say 1 teaspoon. I say at least twice that as I am a cumin fan.
Garlic to taste (approx. 1 Tablespoon)
Grated Mozarella or cheese of your choice
Tortee-Ya Chips
Saute onion and garlic with some olive oil and the cumin until soft. Add chicken, enchilada sauce, green chiles, diced tomato and chicken broth. Let cook at low boil until chicken is done, 30-45 minutes (it is much better if you do NOT precook the chicken as it releases it's juices into the soup while cooking).
Put chips and cheese in a bowl and serve soup over top.
You could also serve with the delicious cornbread I talked about yesterday.
Did I mention this is quick and easy?
I also want to tell you we had Em's Potato Soup and it was luscious. I added even more basil, and had extra ham so used that too.
Then we topped with fixins. Thanks Em!
Link away! Make sure you check comments too, for more recipes as some post there. Oh, and please make sure you tell your readers to come here to see even more soup recipe links:)
Wishing you a blessed Autumn,
5 comments:
Mmm...me likey tortilla soup! Totally with ya on the cumin, too! Glad you enjoyed the potato soup!
This Soup only has 3 ingredients (not counting water, salt & pepper)!
And its very low calorie!
Broccoli Soup with Fresh Basil Butter: the Easy Way
adapted from Healthy 1-2-3 by Rozanne Gold
Ingredients:
1 large bunch broccoli - about 1 1/2 pounds
1 cup packed basil leaves, washed and thoroughly dried
3 1/2 Tablespoons unsalted butter
Instructions:
Peel the broccoli stalks, removing all of the tough exterior. Cut off the woody bottoms and discard. Cut peeled broccoli stems and florets into 1/2 pieces and place in 2-quart pot.
Reserve at least 12 of the smallest, cutest basil leaves for garnish. Of the remaining basil, add 1/2 cup packed leaves to the pot of broccoli.
Cover broccoli and basil with 5 cups cold water and add 1 teaspoon of kosher salt. Bring to a boil, then reduce heat to medium and cover. Simmer for about 20 minutes until broccoli is tender.
Place butter and 1/4 cup packed, WELL DRIED basil leaves in food processor. Add 1 teaspoon kosher salt and process until well combined. Transfer to a small container and refrigerate.
When broccoli is tender, transfer the broccoli and basil leaves to the food processor using a slotted spoon, leaving cooking water in the pot. Process until well blended and smooth.
Scoop out two cups of the cooking water and set aside. Return the broccoli puree to the remaining cooking water and stir to combine.
Add 2 Tablespoons of the basil butter to the soup and stir until completely dissolved. If the soup is too thick, slowly add the reserved cooking water until it reaches the consistency you prefer. Salt and pepper to taste.
Ladle hot soup into bowls and garnish each serving with some tiny basil leaves and a slice of the remaining basil butter.
Serves 6 (makes about 6 cups)
I finally got that Taco Soup recipe on - I hope I used Mr. Linky correctly! xoxo
Your music is so nostalgic to me... reminds me of my childhood. Hope you and yours are well.
Mmmmm, these soups all look so good. Autumn, indeed is a good time to make soups. Thank you for sharing. Kathi
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