Eat, Read, and Be Mommy

We had on-and-off snow at the first of this week, which provoked some whining and complaining from those who prefer spring and summer to fall and winter; I, on the other hand, enjoyed wearing long sleeves and made soup for dinner. And while I can’t guarantee that this Chicken Tortilla Soup is the “best” that it claims to be–I’ve possibly only had one other recipe for it–I did find it thoroughly enjoyable.

It would, of course, have been better if I’d actually had cilantro; the majority of my kiddos are ambivalent, however, and I didn’t want to go to the store. I did saute the onions and garlic in olive oil, eventually adding in the can of mild green chilis, because it’s just the better way to do things. (I also used chicken that had been cooked previously, because hey, I had frozen cooked chicken.) Other than that, I pretty much followed the recipe, and while I didn’t have avocados or guac to top it with, the chips, cheese, and sour cream still made for an enjoyable dinner. Give it a try! (Although you’d best do it quickly, depending on where you live–there’s only so much more soup weather to be had until fall.)