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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

Storm in a Teacup: The Physics of Everyday Life
Helen Czerski
Progress: 20 %
The Hanover Square Affair
Ashley Gardner
Progress: 10 %
Medieval Tastes: Food, Cooking, and the Table (Arts and Traditions of the Table: Perspectives on Culinary History)
Beth Archer Brombert, Massimo Montanari
Progress: 10 %
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 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 %

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



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.