Giving Back & Comforting Chicken Tortilla Soup

It has been a CRAZY busy month!  I've had a hard time fitting in as many posts as I'd like, so forgive me for stepping back a bit to a post I wanted to make but couldn't seem to find the time to.  Although Scott works MANY hours in a week and we are busy running for sports in addition to school obligations, we do our best to stay involved and volunteer at our church, community, school, and other organizations. Our kids often ask why we are - going to another meeting, making a meal for someone, organizing events - and then they usually answer their own question - it's something important to our family, it's a way we can help, if we don't do it, who will?  Over the past few weeks it has looked like this:

Helping organize concessions....

Making a ton of mini cupcakes for a "Friends of the Library" event...

Being "timer" or having to actually "speak" (which you may or may not be deathly afraid of...) on behalf of Farm Bureau at the FFA Discussion Meet...

Making fruit salad and cookies to pair with Grandma's meatloaf and potatoes for a laid up neighbor...

Every now and again I stand back and look at our kids and my heart overflows with pride. This is our second year in 4-H.  Our club went to the local nursing home, Pleasant View, on February 10th to visit with the residents, play picture Bingo, play piano, and deliver the Valentines we made at our January meeting. In this world of entitlement and instant gratification it was so wonderful to see these kids having real face to face conversations and fun while performing such an important act of service.

Keeley was paired with a lady from our church.

Kate was paired with our wonderful neighbor from our first house.

Jacob, sweet Jacob, was paired with a WWII vet.  I honestly teared up when I heard him tell Jake that he has a farm back in Minnesota and he wants to take him home there someday (my grandpa had Sundowners and passed away a couple of years ago - Jake was quite attached to him).  Jake just smiled and said "That would be nice."  How many other 10 year olds would answer that way?

The kids and the residents thoroughly enjoyed themselves!

Keeley and a few other girls shared their piano talents.

When life is busy it is important to have a few quick recipes that feel indulgent when you eat them.  For Scott and I, one of those is Chicken Tortilla Soup - sounds overwhelming, but I promise this recipe is SUPER easy!

CHICKEN TORTILLA SOUP

2 - 12.5 oz. cans of chicken

3 - 14.5 oz. cans chicken broth

1 - 15 oz. can black beans

1 - 15.25 oz. can corn

1 - 15.5 oz. jar of salsa - you pick the heat!

1 - 10 oz. can Rotel - original or cilantro and lime - you choose! If you don't want added heat,  skip it! 

3 - 4 T. tomato paste if you have it - if not, skip it!

8 tortillas cut into strips - divided

Olive oil

Optional Toppings:

Shredded cheese

Sour cream

Cilantro

Avocado 

Lime

The ingredients.

  

Pour the chicken with the juice and the chicken broth into a 5 quart soup pot over medium heat.

Drain and rinse the black beans and drain the corn.  Add to the pot.

Now it's time to turn it RED!

Add the salsa, Rotel, and tomato paste.

Take 4 tortillas and cut them in half and then into strips.

Place them on a cookie sheet.

Drizzle them with olive oil.

Toss them with your hands to distribute the oil.

Bake at 400 degrees, tossing every couple of minutes, until they are lightly browned and crunchy - about 10-12 minutes and look like this.

When the soup is heated through...

Cut 4 more tortillas the same way.

Then stir them into the soup.

They will float to the top.

Ladle some soup into a bowl.

 Now it's my favorite part - time to make it look pretty!  Start with some shredded cheese and diced avocado.

Then break up some crisp tortillas and put them on top.  Add a dollop of sour cream, some chopped cilantro, and a slice of lime.

Perfect quick dish to warm you up when the Minnesota winds are gusting 40 MPH and the windchill is 5!