the last several days we have been blessed with gorgeous sunny weather,
a tease that spring is just around the corner.
i grabbed some herbs for the kitchen at my local grocery store
& they smell so fresh & fantastic.
i have rosemary planted just off my back porch
( that survived the septic tank saga!)
but until it's time to plant them i'm thoroughly enjoying these inside with me.
i was chopping some of the fragrant basil this afternoon
for our chicken tortilla soup & thought i'd share the recipe with you.
a sweet friend brought this along with some homemade salsa years ago
& it's been a family favorite ever since.
i slice flour tortillas into thin strips, drizzle with evoo, sprinkle kosher salt,
broil for a few minutes, and then grate some fresh parmesan cheese on top,
& serve along side.
~Chicken Tortilla Soup~
2 packages chicken tenderloins
1 can rotel tomatoes
1 can tomatoe puree
2 cans chicken broth or approx 28 oz broth
1 medium onion
2 cloves minced fresh garlic
1 small bag frozen corn
1 bay leaf
1 T cumin
1/2 t oregano
1/2 t basil
salt & pepper to taste
i cook the tenderloins with a little butter on top, minced onions and s/p for 45 min at 350.
my girls prefer the texture of small bites verses shredded but cut to your preference.
i then add my fresh garlic & seasonings and saute these in evoo.
then add chicken to broth & tomatoes and corn mixture.
bring to a boil
simmer for 30 minutes
remove your bay leaf
also, instead of canned chicken broth i use 'better than bouillon'
a little high in sodium so take that in to account
ps, thank ya'll for the all the encouragement regarding the half.
i set out to run 9 yesterday but decided to go for 10 when one of my favorite songs came on.
it felt so great to get to that double digit milestone!
ya'll are the best!