This past weekend has really felt like fall around here. When I stuck my head out the door early yesterday morning it was actually chilly (at least what we call chilly here in the deep South!). My husband worked a ball tournament this weekend so I had lots of free time…..shopping and lunch with my daughter and granddaughter on Saturday and cleaning most all day Sunday. Also putting the finishing touches on my chalkboard wall which has turned out amazing! Photos coming soon….just cloudy around here today so waiting on some sunshine.
I have yet to put out my fall decorations although many bins are down from the attic waiting on me to dig through them. I don’t decorate for Halloween anymore….just fall touches which will last me until right after Thanksgiving. Hope to get that done this week.
Now onto the chicken tortilla soup. This is a staple around here…..you can make it on the stove or in the crockpot…either way it turns out fantastic. These photos are from last year but I use the same tureen every year and of course, the same recipe.
I picked up this little tureen at a flea market a few years ago for like $7.00! I just though it was so cute and just the right size for soup for 2.
Here it is all filled up
Here’s a quick shot at a place setting from last year….I forgot I had those cute turkey plates! Oh, and the stamped napkins are a project I did a few years ago
Chicken Tortilla Soup
- 6-8 chicken tenders
1 can Rotel tomatoes (undrained)
1 can corn
1 can cream style corn* (undrained)
1 block Velveeta Mexican cheese (cut into cubes)
Cook chicken until tender. After cooking, cool and then chop in blender. Put chopped chicken and Velveeta cheese in large pot, add chicken stock and cook until the cheese is completely melted. (I used almost one box of chicken stock). Then add in the can of corn and Rotel tomatoes.
Use the same method if cooking in crockpot….just remember to add the cream style corn just prior to serving! Of course, if you use the crockpot, you don’t have to pre-cook your chicken.