Chicken Tortilla Soup

1Tb olive oil
1 large onion chopped
1 can diced green chilis
1 lb chicken-cooked and shredded
¼ tsp cayenne pepper (opt.)
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes
1 can small white beans
1 can chicken broth
1/4 cup chopped fresh cilantro
1/2 lime squeezed over soup
salt and pepper to taste


In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken (*I have been using the frozen chicken tenders from Costco--I just put them on a plate in the microwave frozen at 50 % power for 15 minutes--they are super tender and moist and shred up beautifully!)and spices. Add tomatoes, beans and fresh cilantro. Add the broth.

Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.

Garnish:
10 yellow corn tortillas-sliced and baked*
1 large avocado

*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.

Add garnish of a handful of tortilla strips and avocado chunks.

Recipe from Sisters Cafe.

Caramel Popcorn

6-8 qts. popped corn (approx. 1 cup kernels)
2 sticks margarine
2 C brown sugar
1 C light kayro syrup
1 tsp salt
1 tsp vanilla (add at the very end)

Bring all ingredients to a boil except vanilla and boil for 5 min then add vanilla and pour over popped corn. Mix well till all corn is covered and then spread out on greased wax paper to cool. Enjoy!!

Honey Glazed Carrots

2 Tablespoons extra virgin olive oil
2 Tablespoons butter
4 Cups thinly sliced and peeled carrots
Salt and pepper
2 Tablespoons honey

Heat oil and butter in a large skillet over medium heat. Add carrots, a pinch of salt, pepper and the honey. Stir and let cook for 10-12 minutes, or until softened to your liking. Transfer to a serving bowl and serve.

from: Picky Palate blog