We had no real weekend plans and yet the weekend went by in a blur. Friday teased us with some lovely temperatures – there was a fire pit and a beer involved in my Friday evening and so, it was perfect. Especially since all of this was happening while the sun was still out.
There had been chatter about snow on Saturday but I didn’t believe it. I chose not to believe the rumor mill/weather man. I recently washed winter jackets and stored them away with the hope that they’d fit the girls for next season. Alas, around noon, the snow started falling. There were daffodils on my counter and snow falling big, fluffy flakes that were accumulating on trees, roofs, and grass.
I wanted to cry. But it didn’t stop Mark from continuing on a pub run with friends. So off they went while I happily hunkered down for some tennis watching and a long Peloton ride. When Piper was done with her nap, we ventured out to meet up with our rowdy bunch.
From there, the weekend was more or less over, it seemed. Sundays are all about church, grocery shopping, hockey, and prepping for the week ahead. But because the weather perked up and the snow melted away, we scheduled a playdate at the park after t-ball practice was cancelled. The girls were a mess – Piper had sand everrrrrrrrywhere.
For the little bit of time I was as productive as I should have been today, I planned this week’s menu. Except I had no clue what to include. I want to grill, but sadly, soup may be more apropos. It’s Michigan…we take it day by day.
As I sat down to blog tonight, I had no clue what I was going to come up with. I have several recipes on my SD card ready to go, but I had forgotten about this one! Maybe if I post my last “winter meal” before May it will mean that winter will ACTUALLY stay away? Probably not. And for that reason, remember this recipe. My coworker said it was the best Chicken Tortilla Soup she’s ever had and I very much so agree. You’ll love it, too…no matter the weather!
- 8 (6-inch) corn tortillas
- 2½ tsp olive oil
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 3 cups canned tomato sauce
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1½ cups frozen corn
- 2 Tbsp chopped chipotles in adobo
- 1 tsp ground cumin
- ¾ tsp chili powder
- ½ tsp salt
- ground black pepper, to taste
- 2 avocados, sliced
- ⅓ cup finely chopped red onion
- ⅓ cup finely chopped cilantro
- 8 lime wedges from 1 lime
- Cut 4 of the tortillas into thin strips. Roughly chop the remaining tortillas.
- Heat 1 teaspoon oil in a large pot or Dutch oven over medium-high heat. Once hot, add half the tortilla strips and cook for 4-5 minutes or until golden. Remove to a paper towel-lined plate. Repeat with 1 teaspoon oil and remaining tortilla strips.
- Add remaining ½ teaspoon oil to the pot and add the garlic; saute 30-60 seconds or until fragrant. Add the chopped tortilla,s chicken broth and next 9 ingredients (through pepper). Stir and bring to a boil. Reduce heat to medium-low and cover with a lid. Cook for 25-30 minutes, stirring occasionally.
- Remove chicken to a cutting board and shred between two forks; return meat to the pot. Stir and serve hot with toppings.
Weekly Menu: April 28th – May 2nd
- Sunday: Caesar salad, turkey meatballs, pasta with marinara
- Monday: Cajun Baked Salmon with red beans and rice
- Tuesday: Cilantro Lime Chicken Taco Salad with Creamy Baja Catalina Dressing
- Wednesday: Sheet Pan Shrimp Fajitas with guacamole
- Thursday: French toast, watermelon, chicken sausage