Chicken Tortilla Soup

 I am a soup lover. It does not matter if it’s below zero or 90 degrees outside, I could eat soup every day of the year.

It also helps that it is one of the easiest things to prepare with the help of little hands, which I have no shortage of. My daycare kiddos love to make soup. This is one of our favorite recipes.

All the ingredients are basic, usually readily available in most households and not a lot of preparation is required thanks to canned ingredients.

Give it a try and let me know what you think.

Chicken Tortilla Soup

1 medium onion-diced

3 cloves of garlic-minced

1 TBSP. olive oil

2 TBSP. chili powder

1/2 tsp. oregano

1- 28 oz. can organic diced stewed tomatoes with juice

1- 10 3/4 oz. can or box chicken broth

12 oz. water

1 green pepper-diced

1 cup frozen corn

1- 16 oz.can of black beans-rinsed

1-2 cups boned rotisserie chicken

Saute the onion, garlic and green pepper in the olive oil until they are tender.

Next, add all the remaining ingredients except the cooked chicken. Let this simmer for 15 minutes.

Add the cooked, boned chicken and simmer for another 10 minutes.

Serve either alone or topped with a dallop of sour cream. Warm corn bread or tortillas also accompany this soup well.


Meatless Tortilla Stack

In my quest to try and have one meatless dish every week, and not have my husband go through severe meat withdrawl, I have become creative.

This I made one day after searching through the pantry for anything that caught my eye. My husband would truly eat tacos every single night. So I thought, maybe I could get this past him and he may not notice there was no meat in it. The best part was that I used mainly all canned ingredients that are commonly found in most pantries.

Here is what I started with:


Here is what I did:

I prepared one cup of rice according to the directions. To the cooked rice I added one can of fire roasted tomatoes, and half the packet of taco seasoning. I left this simmer for about 10 minutes to combine the flavors.

Next, I took an 8×8 baking dish, sprayed it with non stick cooking spray and layered a thin  layer of the rice mixture on the bottom. I then took 4 small tortillas and layered them on top. Then I put about half the rice mixture over the tortillas, sprinkled half the can of black beans, half the can of corn and half the package of cheddar cheese.


I then repeated the same layer, but before I put the remaining cheddar cheese on the top, I poured one can of enchilada sauce over the entire dish. Topped with cheese and baked covered at 400 for 20 minutes and then uncovered and baked an additional 10 minutes.

I served it with a side of shredded lettuce and sour cream.


The results were quite wonderful. Although, the first words out of the hubby’s mouth were,”It could use some ground turkey!!!!” I should have known he would notice there was no meat, but he did say it was tasty and I could prepare this again. That is enough for me to claim success on this meatless meal.