To embrace the cozy weather, I decided to make my favorite recipe from Cooking Light, Chicken Tortilla Soup. To make up for the calories saved from the 'light' dinner, I followed with homemade chocolate chip cookie ice cream sandwiches. Chris was a happy camper!
The tortilla soup has just over 10 ingredients, and the most time consuming part is grilling the chicken. I adore my all-clad 4 quart soup pot (thanks, sissies!). It is perfect for a small soup. You start with 2 cloves minced garlic, and sautee for just a minute. Add in the grilled chicken, 3 cups of low-sodium organic chicken stock, 1 cup of water, 1 tbsp each of cumin and chili powder, and a 10 ounce can of diced tomatos and green chilis. Bring to a boil, then simmer for 15 minutes:
I topped with avocado slices, jack cheese, crushed chips (a must use: hint of lime tostitos), chopped cilantro, and lime wedges. Et voila:
Nothing completes this simple supper like a delicious Corona light:
Since the colder weather always calls for baking, what better for dessert than warm chocolate chip cookies with some vanilla bean ice cream:
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