You are my everything

As I promised, here are the ingredients and directions for Chicken Tortilla Soup… I will mention to you that I have tried quite a few different recipes with similar ingredients, hoping for the taste of this soup, but did not find it until I tasted my first spoonful of this amazing soup! And the guacamole and chips were an added bonus. I highly suggest you making this as a side to your yummy main course.


  • 1 pound shredded, cooked chicken
  • 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 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil


  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  2. Preheat oven to 400 degrees F.
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Oh, I almost forgot to tell you the result of my Fiesta Salsa canning that I did last night. The salsa smelt so darn good, I didn’t want to can it, I just wanted to eat it with my guacamole and chips. Noel came downstairs and added his contribution by saying, “I dare you to take a bite of the japapeno pepper!”. Thanks for the help babe! Then he said “It smells so spicy, it probably would be good to just eat it right now…” meaning if I left him alone with the salsa he would have started eating it. So as I guarded my salsa like a warrior, Noel said he was going to go upstairs and lay down. I went upstairs to check on him after five minutes and he was fast asleep. My husband works so hard, I didn’t dare wake him, and just let him snooze. This morning as he was leaving for work, he said “So… when can we eat the salsa?”. Oh my dear husband, so sweet and eager to taste my canning foods. Even if he didn’t like it he would never tell me, he would just keep on eating it and smile at me, because he knows how hard I try and how much effort I take into everything I prepare with food.

I love you hunny, you are my everything.


I guarantee it.

Noel absolutely loves this meal! It combines two of my favorite things together: bacon and cheese! Need I say more? This recipe was actually given to me from my sister in law, Leah, and she got it from a cookbook that Noel gave her for her birthday (pre-me). It’s funny how the circle comes around. Anyway, thank goodness for this recipe because it makes our tummies full, happy, and warm! Now, I will warn you ahead of time, there will be no leftovers after consuming this meal, it’s just that good. I guarantee it. Here it is, eat your heart out:

Half a package of bacon, sliced up into bite sized pieces
1 onion, sliced
1/4 cup olive oil
Some dried red pepper flakes, to taste
1/2 pound of noodles (I use bowtie noodles cuz their just fun)
1/4 cup Parmesan cheese
Some salt, to taste
Some pepper, to taste
2 eggs
3 Tablespoons cream or milk (I always skim milk)
1 cup white wine (I have always used chicken broth, so I am not sure what the wine would taste like in this dish, but for all you wine drinkers out there, this is an option for ya!)

1. Cook the pasta to al dente. This is about ten minutes.
2. Put the olive oil, bacon, onion and red pepper flakes in a large pan. Cook until the onion is soft, about ten minutes.
3. While the pasta and other pan are working their magic, warm up the chicken broth. I always use the chicken bouillon cubes, and just add one cup of water and whisk it up so it’s blended like the canned chicken broth.
4. Drain the pasta. Add to the bacon pan. Add the chicken broth. Stir and let everything blend together for about 3 minutes or so.
5. In a small bowl, add the eggs, Parmesan cheese and milk. Blend together with a fork.
6. Add this to the bacon pan, also add in the salt and pepper to taste. Do not boil, just simmer this for around 3-4 minutes. If the pan gets too hot, the eggs will scramble, and you don’t want that to happen.
7. Let’s eat!! I always add some extra parmesan cheese on top, and just sprinkle it all around my serving bowl. It looks soo good and tastes even better!

On a totally different not, thought I’d share a true gem I found, well not found, they were selling them at the Arts & Crafts fair, but check out this bad boy!