Chicken Tortilla Soup

I first tried this at a friends house. Then my mom started making it, so I decided that I wanted to try it. It's actually very easy, and you can even make it in a crock pot like I did.

**This dish is gluten free and dairy free.


Ingredients:

1 rotisserie chicken
1 can black beans
1 can pinto beans
1 can kidney beans
1 can garbanzo beans
1 small can tomato paste
1 can diced tomatoes
1 cup corn
2 tbsp vegetable bouillon
salt and pepper to taste
1 cup of salsa
1/2 onion (finely chopped)
1 tsp cumin
4 cloves fresh garlic
1 tbsp chili powder
2 tbsp lemon juice
Tortilla shells (only if desired)
Dairy free sour cream (to garnish)

Method:

Open all of the cans of beans and rinse them; pour them into the crock-pot. Open the rest of the cans and add them to the pot. Add the corn, onion, bouillon, garlic, cumin, chili powder, salt, and pepper. Add the salsa and lemon juice. Shred the chicken and add it to the pot. Add about 4 cups of water and stir well. Cook for 2 hours on high, but then you can leave it on low for up to 6 hours. This is an easy dish to make in the morning and forget about it until dinner time! (If you make this in a regular pot, you can boil everything on medium high for about 30 minutes to allow all the flavors to mingle.)

Garnish with crushed tortilla chips and dairy free sour cream. You could even add some soy cheese or goat cheese. Enjoy!

Nully's Tips:
When something is baking or cooking, and your kitchen looks like a disaster, you could tidy up the kitchen while your dish is in the oven. Trust me, you do NOT want to take something out of the oven, and then realize you can't put it down anywhere.

" ... be sure, your sins will find you out. " Numbers 32:23

Oregon Ducks Tostadas

To celebrate the kick off of the Duck's Football season, I decided to make a family favorite for dinner!

Ingredients:

Tostada shells
1 rotisserie chicken
shredded lettuce
one small onion
1 can re-fried beans

1 package queso fresco
4 tomatillos
1 jalapeno
3 cloves of garlic
salt & pepper
half a bushel of cilantro
sour cream

Method:

Take the chicken and pull the meat apart into bite sized pieces, making shredded chicken. Set aside. Open the can of beans and heat it up in a pot on the stove. Crumble the queso fresco cheese. Chop the cilantro up and then put it in the food processor. Peel the tomatillos and wash them. (They will feel sticky before you wash them.) Chop them up and add them to the food processor. Chop the onion in half and the jalapeno. Add them to the processor. Crush the garlic cloves and add them along with the salt & pepper to the processor. Turn the processor on and blend until it well. Drain the sauce a bit through a mesh strainer. Now you can start building your tostada! Layer it with the beans, chicken, cheese, lettuce, sour cream, and green salsa sauce. Dig in!

Nully's Tips:
When you bake, you want to get as close to the right measurments as possible. When you cook, you can guesstimate. If you add too much or too little of something in baking, it could ruin the whole thing. Not so with cooking!

The wicked flee when no one pursues, but the righteous are bold as a lion. ~Proverbs 28:1~