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Thursday, October 13, 2011

What's for dinner?


Busy week = leftovers for dinner.  Good news is that I made dinner for community group last night, and it is one of our favorites- even the leftovers! 

I first made this recipe with one of my favorite people in the WORLD and the absolute best roommate ever. 

Ashley Benningfield

 This girl loves to sing, loves hair products, loves BIG hair, loves the spa, loves to shop, loves to travel and loves lavender linen spray lol.  These are a few of the reasons why I LOVE her.... love you Ash

Now on to dinner..... 

Chicken Tortilla Soup

3 gloves garlic, minced 
1 onion chopped
3 tablespoons margarine
2 tablespoons all- purpose flour
3 (14 ounce) cans chicken broth
4 cups half and half
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 ounce) can creamed corn
6 boneless, chicken breast halves- cooked and skinned
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro
tortilla chips
shredded Monterey Jack cheese


In a large pot over medium heat, saute the garlic and onion in the margarine for 5 minutes.  Add flour and stir well, cooking for 1 minute more.  Add the broth and half and half.  Bring to a boil and reduce heat to low. 

Add the soup, slasa, corn, chicken, cumin, fajita seasoning, and 2 tablespoons of cilantro.  Stir and continue to heat for 15 minutes.  Crumble tortilla chips into bowls, add soup and top with cheese.  Add cilantro to the top if desired. 


More on our journey next time, 

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