A Cooking Fool

I try to go all out during the holidays and other special occasions. Sometimes the baby will come home from college and ask for a favorite meal -- usually chicken pot pie. The daughter has a favorite meal (pork tenderloin and fettuccine Alfredo) and the husband has perfected it.

Other times, I'm a simple eater. Since we lost the oldies, the husband and I are quite content with a piece of meat or fish and some veges. We often have hor
d'oerves and skip dinner.

But, my goldies are coming. We want to nosh. Jan had a couple of requests. I made them. Deb swears she'll never get out of her stretchy pants. I made some other appetizers too and now I've become a cooking fool. I have ingredients for two more and I will make them today. It's pure joy to cook for people who request things and relish them.

Chicken Tortilla Soup is the easiest (and one of the tastiest) soups. If you give me a recipe, I usually amend it. I make it easier. So, I will share this easy recipe, courtesy of Big Sal, with hopes that you will enjoy it.

Chicken Tortilla Soup

Your choice: Buy a rotisserie chicken and pluck the meat off. Or, use two packages of southwestern chicken strips. Cut into chunks.
2 cans or most of one box of chicken stock.
1 cup water.
Salsa Verdi (green) -- I use most or all of one jar.
1 tbsp Cumin
2 cans of Cannelloni beans (white kidney beans,) drained and rinsed.
1 can of corn, drained.

Put everything in a pot or dutch oven and bring to a boil. Reduce heat and let simmer for a bit. Put in the frig and reheat the next day.

Serve with the following sides: minced green onions, sour cream, crumbled tortilla chips, shredded cheese.

Kids love this soup. I think they like making their own combination.

So, you dump everything in a pot and then YUM! I must go cook now.