I adore Tuesdays.
Because of the nature of my job, many of my weekends are consumed with meetings, conferences, and other work-related activities. So Tuesdays are my consistent day off – my personal day to rest, relax and spend time doing things that I enjoy.
So what have I done today? To start, I slept in without an alarm clock…ah, pure joy. Who else can do that on a weekday? Then I ate breakfast, watched You’ve Got Mail, played Facebook Poker, and got a haircut. A pretty nice way to spend the morning, no? I think I’ll go and curl up with a good book next to the heater now.
But before I leave, here’s a recipe for some yummo chicken tortilla soup that we enjoyed recently. And as a bonus, I’ve included my recipe for insanely-easy-to-make flour tortilla chips. Enjoy your Tuesday!
Chicken Tortilla Soup
4 skinless chicken thighs
1 14.5 ounce can reduced sodium chicken broth
1 jalapeno chile, diced
1 cup shredded Monterey Jack cheese
4 large scallions, thinly sliced
1 avocado, peeled, pitted and diced
1/4 cup cilantro sprigs
1 lime, cut in wedges
In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over meduim-high heat. Reduce heat to medium; simmer until chicken is cooked through about 15 minutes. Transfer chicken to plate and let cool. Using a large spoon, skim fat from the surface off the broth, and strain the liquid through a sieve into a clean pot. Shred chicken, and return it to the pot. Stir in 1 teaspoon salt. Garnish with remaining ingredients as desired. Serves 4.
Baked Tortilla Chips
12 flour tortillas
Vegetable cooking spray
Preheat oven to 375. Cut tortillas into eighths. Spread tortilla pieces in a single layer on a baking sheet. Spray with cooking spray. Sprinkle with salt. Bake until chips are crisp and slightly golden, about 10 minutes.