Monday, May 2, 2011

Prepping for Cinco De Mayo

In case you all haven't noticed, I'm kind of a big deal. So... it should come as no surprise that my calendar has been booked solid the last few weeks. And while I enjoy giving others the chance to bask in my awesomeness I find myself missing the little things that come with flying under the radar. Things like laying on my couch in my jammies at 4 pm watching 10 year old reruns of Law and Order (r.i.p. Detective Briscoe!) and eating Oreos. Ahh, the simple pleasures in life are what make it worth living.

I told you I was going to be silly and sarcastic!

Anyway, Cinco de Mayo is Thursday and as such I plan on serving many Mexican inspired meals this week, tonight's Orange Chicken and Veggies aside. Ben LOVES Mexican food so we eat our fair share of tacos and fajitas but I plan on thinking a bit more outside the box. If you have a tried and true recipe that will please the crowd feel free to share. I'll start!

While the weather here in The Falls is starting to warm up there is still a chill in the air (thanks blustery winds) so I took the time to make some chicken enchilada soup tonight. It's so simple, tastes so great and freezes beautifully. Oh my gosh!!! I feel like Annelle Dupuy from Steel Magnolias, "it was in the freezes beautifully section of my cookbook and I want to bring them something that freezes beautifully". Now I'm gonna have to watch that movie! Shoot!
I doubt that you can tell me you DON'T want to eat this right now!!!
Keep reading to find out how to make your own!
Anyway here's the recipe for my Change Your Life in 20 Minutes Chicken Enchilada Soup:
1 can Fiesta Nacho soup (Campbell's)
1 can Cheddar Cheese soup (Campbell's)
1 can enchilada sauce
1 soup can full of milk
1 can of corn
1 can diced chicken (or you can use a couple of diced chicken breast, pre-cooked of course)
1/2 block cream cheese
1 tiny can of green chilies (optional)

Open and drain the cans of corn and chilies. Dump everything but the cream cheese into a big pot and stir together over medium high heat and bring to a soft boil. While the soup is heating up, cut the cream cheese into smaller chunks. If you're feeling dangerous or deserve a treat use the whole block of cream cheese. Once the soup starts to boil add the cream cheese and stir together constantly for about 5 minutes then reduce heat to the lower side of medium low***. Let the soup cook for about 15 more minutes stirring occasionally and before you know it you'll be ready to dish it up and eat!!! Top with sour cream and cheese and serve with tortilla chips.
***Depending on your stove you might have to fiddle with the temp settings.
I ALWAYS look this adorably retro when I cook!
It makes the food taste better.  

Like I said, this soup is really simple to make and from start to finish only takes about half an hour but tastes like you worked on it for hours!

If you have any awesome Mexican recipes up your sleeves don't be stingy, share!!!

1 comment:

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