Hello, happy Tuesday and welcome to this week’s hop. We’re so happy you’ve joined us! This week’s challenge comes from the amazing Brenda Margriet:
As the weather gets cooler in Northern British Columbia, I tend to make more stews and casseroles and soups. Share your favourite cold weather meal recipe!
To me, nothing says comfort food in cooler weather more than soup. It warms inside and out. And my favorite (excluding tomato soup and grilled cheese, of course) is this tortilla soup.
If you have a crock pot, it’s easy and delicious. If you don’t have a crock pot, you can cook this on the stove on medium heat for the first three hours and low heat for the last three.
4 boneless chicken thighs (about 1 pound)
2 cans (15 oz each) diced tomatoes, undrained
1 can (4 oz) chopped mild chilies, drained
1 yellow onion, diced
2 cloves garlic, minced
1+ cup chicken broth
1 teaspoon cumin
Salt and pepper to taste
4 corn tortillas, sliced into ¼ inch strips
2 Tbls. chopped fresh cilantro
½ cup shredded Monterey Jack cheese
1 avocado, sliced
Place chicken, tomatoes, chilies, onion, garlic, chicken broth, cumin and salt and pepper into a crock pot. Cook on high for 3 hours. Remove chicken and shred with forks and return to pot. Adjust seasonings and add more broth if necessary. Continue cooking on low for 3 hours. (Note: If cooking on a stove, check broth every hour or so.)
Just before serving, add tortillas and cilantro.
Serve and top with cheese, avocado and a squeeze of lime juice.
And, in between bites, I’m working on getting “Freed From Morocco” out by the end of the month!
Now, let’s pop over to the fantastic Christina Alexandra for her favorite recipe…
And check out her presale for The Worth of a Viscount, and the The Haute Ton Reader Society… she has a half-yearly birthday celebration coming up at the end of the month. Lots of fun stuff planned!