Well, the crafting was a big, huge fail. We couldn't find anything that we were looking for so we kind of gave up.
The kids carved pumpkins and had a great time and the tortilla soup was to die for! Neri sent me the recipe and I made it last week for dinner. I've had the leftovers twice already and I'm very sad that there's none left.
Do yourself a favor - make this STAT! (Joey says so.)
Chicken Tortilla Soup
What you need:
- 3-4 boneless, skinless chicken breasts
- 1 Tbsp. Knorr chicken bouillon
- 1 Tbsp. salt
- 1 Tbsp. minced garlic
- 1 bunch cilantro
- 1/2 onion
- 1 stick of celery
- 2 jars salsa
- corn tortillas (white or yellow)
- shredded cheese
How you make it:
- Boil chicken (from frozen works great!) with bouillon.
- Chop celery, onion and cilantro.
- When chicken is cooked, remove it from the water, but don't dump the water.
- Add celery, onion, cilantro, salsas, garlic, and salt to the water.
- Shred the chicken and add back into the pot for about 20 minutes.
- While the soup is cooking, cut the tortillas into 1 inch strips.
- Fry tortilla strips in oil over medium-high heat. (Homemade tortilla strips in the key to having crunchy strips in your soup. Regular chips will get soggy.)
- Pour your bowl of soup, add cheese, avocado, and tortilla strips.
Note: When I made this last week, I cooked the chicken in my crock pot all day, then started with step #4 when I got home. Next time, I think I'll just dump it all in and let it all cook together in the crock pot.
Also, I made a few minor changes from the recipe Neri gave me, but I'm sure she won't mind. :)