Thursday, August 25, 2011

Turn A Square

 This is Brooklyn Tweed's Turn A Square Cap.  It's a quick knit and fun to see the colors meld together.
I'm a little late on today's What's for Dinner, but here it is.  Soup.  We love Mexican food, having grown up in California.  This is a recipe that we love.  It is full of flavor and yummy year 'round.
Chicken Tortilla Soup

2 skinless, boneless chicken
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
Tortilla chips
1/2 cup shredded Monterey
Jack cheese (optional)
Fresh cilantro
1.    In a large pot over medium heat, saute 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 and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2.    Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese, sour cream and fresh cilantro.


  1. Nifty hat, warm food - looks like Fall at your house!

  2. Mmmm. My mouth is watering. Love the hat, too.


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