Sunday, October 5, 2014

Chipotle Chicken Tortilla Soup

If it is Autumn, it must be soup weather, right?  Well, temperatures have dropped recently, and it feels good to have a nice warming bowl of soup for dinner. This is a tasty tortilla soup. Enjoy!

Chipotle Chicken Tortilla Soup

2 cups cooked chicken, diced
2 15 oz. cans chicken broth
1 15 oz. can chili beans (do not drain)
1 15 oz. can diced tomatoes with chipotle
1 15 oz. can kernal corn
1 10 oz. can mild Ro-tel
½ cup onion, diced
1 clove garlic, minced
1 cup tortilla chips, crushed
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 bay leaf
Olive oil
Shredded cheddar cheese, tortilla chips, scallions, soup crackers, chopped cilantro, sour cream (optional)

Sauté onion and garlic in olive oil. Add canned ingredients, chips and spices. Bring to a boil, then simmer for 30 minutes. The chips will dissolve and thicken the soup. Add cooked chicken, and cook until heated through. Remove bay leaf before serving. Add optional toppings if desired.

A Purple Fall Tablescape

My friend Monica challenged me to do a fall tablescape using shades of purple, NO ORANGE allowed. While I am not actually sure the flowers can be considered fall, I think it works.

The Fiesta salt and pepper shakers are lilac, one of my very favorite post-86 retired colors.

This vase is the part of the Fiesta millennium series in chartreuse.

My favorite owl salt and pepper shakers. They are sculptural and useful.

I used my Johnson Brothers salad plates on various Fiesta shades of purple. This one is Heather.

The purple goblets are my thrifty find. I got them at a church garage sale, and they are Waterford. The price? Only 5 bucks!

The chartreuse vase is inside a Fiesta Heather presentation bowl.

The water pitcher is another garage sale find. It is Blenko glass. Very pretty!

The linens are from Target, I believe.

Happy non-traditional fall!

I am sharing at Cuisine Kathleen and Between Naps on the Porch.