Tuesday, January 18, 2011


What a week. Six days with a broken trackball will really unglue your shingles. Don't worry, that phone got tossed to the left, to the left. AKA - replaced. That plus some other issues warranted some comfort food this weekend.

When I moved back in with my mom, I used to make this chicken soup that is to die for. I love it. I would make and consume at least 2 pots a week. I'd eat it for lunch. I'd eat it for dinner. Then I'd eat it some more. And then make more. I think I got the recipe while living with the Haleys (shout-out!) my second senior year.

So I made this last night. And just had some for lunch. It's a staple.

Chicken Tortilla Soup

2-3 chicken breasts, cooked then chopped or shredded
16 oz block of Velveeta
1 can Rotel
2 cans chicken broth
3 cans cream of chicken soup
1 can creamed corn
1 can shoepeg corn (or more, if you LOVE CORN like me)

You get the idea: pour into a pot, melt the cheese and stir. A nonstick pot, it turns out, works wonders as far as avoiding a nice layer of burned cheese at the bottom.

I inhale it serve it with Scoops.

Have a soup-er week.


  1. How are you talking about soup and pots when your Almer Mater just WON THE NATIONAL CHAMPIONSHIP!!

  2. Heyyy... I love good soup recipes because I don't know many! Thanks dear.


Oh goody!

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