Chicken Tortilla Soup

I said yesterday that I would be posting my embarrassing post but I have yet to take a picture of the outcome so I cannot post yet, hopefully tomorrow......yay!!  Until then, enjoy this super yummy recipe for chicken tortilla soup.  I made it a couple of weeks ago when it was still warm out but I am really craving it right now when my toes are freezing cold and the weather outside is frightful :)

What you need:

1 cup diced carrots
1 cup diced celery
1 cup diced yellow onion
1 minced garlic clove
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
8 cups low sodium chicken broth
1 (15 ounce) can of diced tomatoes
1 can of Rotel
1 (1 ounce) taco seasoning packet
6-7 chicken breasts, cooked and shredded
10 corn tortillas
Monterey Jack Cheese (12 ounce package), shredded
1 cup milk

What to do:

In a large pot (soup pot), saute the carrots, celery, onions, garlic, salt and pepper in the vegetable oil.  When the onions are translucent and the vegetables are somewhat tender, add the chicken broth and bring to a boil.  Add the tomatoes, rotel, taco seasoning and chicken.  Take the corn totrtillas and quarter them, add them to the pot.  Let the soup boil for about 20 minutes and make sure you stir and scrape the bottom frequently so that the tortillas do not stick.  Reduce the heat and simmer for 10 minutes.  Add the milk and simmer for another 8-10 minutes.  When finished, top with more cheese and some sour cream.  Green onions and crunchy tortilla strips would be good as well. 

Enjoy :)

Pumpkin Oatmeal Cookies

If you haven't been to My Baking Addiction yet, I suggest you do.  She is always posting super yummy recipes and these cookies were one of her many fall themed recipes.  They are soft and yummy and taste unbelievable.

What you will need:

2 cups all purpose flour
1 1/2 cups old fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cherries, roughly chopped (I used craisins and didn't shop them and they were spectacular!)

What to do:

Preheat oven to 350.  Line your baking sheet with parchment paper.  Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl.  Beat butter, brown sugar and granulated sugar in a large mixer bowl until light and fluffy.  Add pumpkin, egg and vanilla extract; mix well.  Add flour mixture; combine until all ingredients are  incorporated.  Fold in white chocolate chips and dried cherries.  Drop by rounded tablespoons onto prepared baking sheets.  Bake for 12-14 minutes or until cookies are lightly browned.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

*12 minutes was way too soon for my cookies, they were really not done in the middle.  I think more along the lines of 14-15 minutes.  My oven cooks hot too.*

Enjoy :)