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SusannaG

SusannaG - Confessions of a Crazy Cat Lady

Just another GR refugee.  Other than that, I had a stroke in 2004, and read almost anything I can get my hands on, though I have a particular weakness for history, mystery, and historical fiction.

Currently reading

Scars of Independence: America's Violent Birth
Holger Hoock
Sapiens: A Brief History of Humankind
Yuval Noah Harari Dr
Progress: 9 %
Elizabeth: The Forgotten Years
John Guy
Progress: 20/512 pages
Lady Cop Makes Trouble
Amy Stewart
The Invention of Nature: Alexander von Humboldt's New World
Andrea Wulf
Progress: 22 %
The Hundred Years War, Volume 1: Trial by Battle
Jonathan Sumption
Progress: 166/586 pages
King Solomon's Mines
H. Rider Haggard
Progress: 4 %
Queen's Gambit: A Novel
Elizabeth Fremantle
Progress: 22 %
1913: The Eve of War
Paul Ham
Progress: 20 %
The William Shakespeare Detective Agency: The Dark Lady (The William Shakespeare Detective Agency Book 2)
Colin Falconer
Progress: 15 %

Sunday Soup: Chicken Tortilla Soup

— feeling hungry

We make this one in the slow cooker, generally using leftover roast chicken.  But you can also make it in a soup pot on the stove.

 

1 or 2 chicken breasts, or 6-8 oz of chicken, or a leftover chicken carcass with some meat still on it

30 oz., or 2 of the smaller cans, of tomatoes, preferably with chili peppers added - we used our own tomatoes, frozen from this summer (we're having a tomato bonanza this year, and still have several hundred tomatoes on the vine)

 a can of enchilada sauce, or a jar of salsa, or salsa verde

2 cups frozen corn

2 cans of black beans, drained and rinsed

1 onion, chopped

2 cloves of garlic, minced

2 cups chicken broth

1 1/2 teaspoons ground cumin

1 1/2 teaspoons chili powder

1 1/2 teaspoons oregano

3 corn tortillas, roughly torn or chopped into approximate 1-inch pieces

 

garnishes

the juice of a couple of limes

parsley (we hate cilantro - use it if you like it)

sour cream

 

serve with

warmed whole tortillas

 

In the slow cooker, you can either put in everything except the garnishes and cook on high for 4-6 hours, or low for 8-10.  (We usually do high for about 4ish hours.)  At the end you'll want to remove the chicken, shred the chicken with a fork, and put the shreds back in.  Serve with whatever garnishes you like (I'm partial to lime and sour cream), and warm tortillas, to eat like bread, with it. 

 

We made this last night, using the carcass of a chicken we had roasted earlier this week.  Delicious.  We still have plenty of leftovers.