fudge with sea salt and lemonade salad. This weekend she made her super easy tortilla soup recipe and it was so good I had 2 bowls!
1 Tablespoon olive oil
1 sweet onion, diced
2 large garlic cloves, minced
2 tablespoons chili powder
1 teaspoon dried oregano
1 28 oz can whole tomatoes, chop and remove hard ends and break them up
1 4 oz can green chilies, chopped
2 cups chicken broth
1 cup frozen corn
1 can black beans, drained & rinsed
2 cups shredded cooked chicken (or 1 rotisserie chicken)
1/4 cup fresh cilantro finely chopped
Shredded sharp cheddar cheese, chopped cilantro, chopped avocado, fresh lime juice and crushed chips
Heat oil in large soup kettle over medium/high heat, add onions and saute until tender (about 4 minutes). Add garlic, chili powder and oregano. Saute for 1 more minute. Add tomatoes, broth, chilies, beans, chicken and cilantro. Reduce to medium heat and simmer for 10-15 minutes to blend flavors. If it looks like its getting a little too thick, add broth as needed to keep it soupy. Set out your toppings for your guests to do their own sprinkling.