Join Marghie Christensen as she discusses how to host large groups and how to keep your space clean and organized despite all the people coming in and out. We talk about the concept of cleaning zones as well as the benefits of adopting a "white tornado" approach to cleaning. Stay tuned to hear ideas on when to lower your cleaning standards and how to prioritize what's important in order to avoid feeling overwhelmed. And of course, we talk about food! We're so glad you're here! (Visit www.comeoverfordinner.com for recipes, product links, and more!)
Chicken Tortilla Soup
(by Marghie Christensen)
Ingredients: Approximately 3 pounds chicken (breasts or thighs) 2 to 3 quart boxes chicken broth 1 tablespoon olive oil 1 large onion, chopped 3 cans beans (black or great northern or both!) 15 ounce can corn (or use frozen) 15 ounce can diced tomatoes 7 ounce can mild green chiles 1 ½ cup Basmati rice 1-2 teaspoons (to taste) Adobo seasoning (salty so technically you can overdo it, but unlikely...it’s magic) 1 ½ tablespoons cumin 1 tablespoon chili powder 2 pinches crushed red pepper 10 chopped corn tortillas Toppings: Cilantro Lime wedges (or bottled lime juice) Diced red onion or green onions Grated cheddar cheese Sour cream Tortilla chips (crush whole bag and serve with large spoon as a topping) Serve with: Anna’s Fresh Bread Chocolate Chip Cookie Bars
Directions:
1. Precook chicken in Instant Pot at high pressure for 15 minutes or bake at 400° for 20-25 minutes until done.
2. While chicken cooks, heat oil and sauté onion in a large soup pot. When onion is translucent, add all remaining ingredients except tortillas. Bring to boil, reduce to simmer, and set timer to 15 minutes.
3. While that simmers, chop chicken and add to pot. Taste to see if you need to add more Adobo! Simmer an additional 5-10 minutes.
4. Before serving, add the chopped tortillas to the soup. Turn off heat and cover. Serve with all the bowls of toppings and let your guests dress their own!
Other recipes discussed:
Original Recipe: