Friday - kids in Burley, Bam Bam's for John, Alton, and me
Saturday - cornbread waffles and chili, toppings, fruit
Sunday - chicken tortilla soup, quesadillas fruit
Monday - The Dip, fruit
Tuesday - grilled flank steak, potato salad, corn on the cob, fruit
Wednesday - skillet mac and cheese, fruit, veggie
Thursday - sloppy lasagna
Friday - Maxwell's Birthday!
Chicken Tortilla Soup
1 1/2 pounds chicken, cooked and shredded
15 oz can whole tomatoes
10 oz can enchilada sauce
1 md onion, chopped
4 oz can green chilies
1 clove garlic, minced
2 cups water
14 1/2 oz chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
10 oz package frozen corn
1 T cilantro
6 corn tortillas, or tortilla chips
2 T vegetable oil
grated Parmesan cheese
In slow cooker, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies, and garlic. Add water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low 6 to 8 hours, or on High 3 to 4 hours. Remove and discard bay leaf.
Preheat oven to 400. Lightly brush both sides of tortillas with vegetable oil. Cut tortillas into small strips. Spread strips on baking sheet. Bake, turning occasionally until crisp, 5 - 10 minutes. Sprinkle tortilla strips and Parmesan cheese over soup. Serve.
Makes 6 -8 servings.
No comments:
Post a Comment