You guyssssss, my BABY is 1 today. I woke up to her sitting up in her crib just staring at her little light-up aquarium, waiting patiently for me. She was all smiles after 12 hours of rest and I dolled her up in a little pink tutu dress…because it’s her birthday. Time really does fly. Do I say “the baby” in reference to her, or is she my “kid” now? My toddler? Always my baby to me!
When I picked her up from daycare yesterday, they informed me that she transitioned from her crib to a sleep mat and that’s where she took her nap. They also shared that she took a “micro step” at 2:51pm. I know, she’ll be off to the races in no time, but for now she’s still getting along on hands and knees…but getting faster by the day.
Can you tell I’m struggling a bit with this birthday business?
Totally. Let’s talk food. It’s way less depressing for me. But the chocolate cake that’s still in my house NEEDS to be gone already. That Ovaltine chocolate frosting is more addicting than…I don’t know. It’s just DANGEROUSLY good, people. You’re better off not knowing how delicious it is, truly.
But Mr. Prevention is working insane hours this week. As in, I might get a smooch before bed and Shea was lucky enough to get a squeeze this morning. Hence, no weekly menu. No cooking. And instead, I’m going to spend my time after the “baby” goes down for bed on the treadmill, undoing the frosting damage from the weekend and eating from the freezer. Did I mention the freezer in our kitchen went out? Yeah…last week. Our new freezer isn’t arriving until Friday, either.
Time to get busy on leftovers, which luckily, there are plenty of.
Soup is one of my favorite things to toss in the freezer, and so I made a double back of this Shredded Chicken Tortilla Soup. It was my first batch of soup this fall and I chose a winner to start. I added additional beans, chicken, and zucchini if for no other reason than the boost in protein and fiber – delish! Enjoy!
- 3 (6-inch) corn tortillas
- Cooking spray
- 1 Tbsp olive oil
- 2 zucchini, roughly chopped
- 1 onion, chopped
- 1 jalapeño (or less, to taste), finely diced
- ½ + ⅛ tsp salt, divided
- 2 garlic cloves, minced
- 2 bay leaves
- 1½ Tbsp chili powder
- 1 Tbsp ground cumin
- 4 cups reduced sodium chicken broth
- ¼ cup cilantro, chopped
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can no salt added black beans, drained and rinsed
- 12 oz white meat rotisserie chicken breast, shredded
- Preheat oven to 375 degrees F.
- Cut tortillas in half and then into ½-inch wide strips; arrange on a baking sheet in a single layer and mist with cooking spray. Bake tortilla strips for 10 minutes or until crispy and golden.
- Meanwhile, heat oil in a large Dutch oven or pot over medium heat. Once oil is hot, add zucchini, onion, jalapeño, and ⅛ teaspoon salt; cook 5-6 minutes or until onion is softened. Add minced garlic, bay leaves, chili powder, and cumin; cook 30-60 seconrds or until fragrant.
- Add broth, cilantro, and diced tomatoes; bring to a boil. Add black beans, remaining ½ teaspoon salt, and chicken; simmer 5 minutes. Top with tortilla strips before serving.
Note: also great with avocado, lime wedges, and more fresh cilantro before serving!