Man what a weekend we had! Temps didn’t get out of the 40’s and at night dipped down to the teens. I’m not a cold weather girl and couldn’t live in this type of weather full time. A weekend was plenty for me to see what I’m missing out on. We had to run the pool pumps and waterfall all night long to keep it from freezing. Check out the icicle that formed overnight. (We get excited about small stuff like that because we never see it here.)

I’m glad I was home Friday. About 11:30am there was a rumbling sound in the attic while I was sewing and an hour later I figured out what was causing it. The top of the sprinkler pipe busted and water was bubbling all over. It could have been worse, but all the plants and pipes where covered and that was the worst that had happened.

To warm up I thought I would try making my mom’s totilla soup. It’s super quick and easy to make. It also uses tomatoes which are on my radar of things I don’t like, but when I blended the soup it tasted really really good and hit the spot.

Tortilla Soup
(Serves 4)

1 pound onions, chopped
2 cloves garlic, chopped
1 stick butter
3 cans Rotel tomatoes and green chilies, pureed (I used Hatch)
1 pint chicken stock
2-3 tablespoons cilantro
6 corn tortillas cut into 1 inch squares (I used flour)
grated Monterey Jack Cheese

Saute onions, garlic and jalapeno in butter until tender.

Add tomatoes, chicken stock and cilantro. Simmer 15-20 minutes.

At this point you can keep as is or blend in a blender for a smoother soup then return to the pot. Add tortillas; heat. Serve with cheese.

Not blended:


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