Friday, October 29, 2010

I'll Admit...

I'll Admit...

That I really do like Taylor Swift

That my eyebrows need a good wax or a pluck in a BAD way

That caffeine is my drug of choice

That I sing really, really loud when I'm driving by myself

That no matter how well I know a song, I get the lyrics confused

That I have argued multiple times that Kanye West is a Christian

That if I can't find one of my belongings I'll accuse people of stealing...and then I'll find it under my bed

That my hands are currently stained purple

That the song "Yeah" by Usher really makes me wanna dance...and I do know all the words.

That I made some delicious Chicken Tortilla Soup this week.

Yeah, yeah, yeah...

Chicken Tortilla Soup
Adapted from All Recipes

  • 1 pound Chicken breast
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
Tortilla strips:
  • 7 corn tortillas
  • vegetable oil
In a crockpot combine all ingredients place chicken breast on top. Cover and cook on low for 8-10 hours or on high for 4-6 hours. 30 minutes before you serve remove chicken and shred with fork. Mix back in with soup.

For the Tortilla strips: brush both sides of the corn tortillas with oil and place on a baking sheet or pizza tray (with holes in it). Bake at 400 degrees for 3-5 minutes. Watch closely and remove when golden brown.

1 comment:

  1. Haha! You are too cute! I also have many of the same admissions....."Take that and rewind it back..."