And you know what? This small act of serving blessed me and actually did fill my heart with joy. So simple and so sweet. I found that plucking cold chicken off of a rotisserie chicken gave me ample time to pray for the people that I have been meaning to, and I smiled knowing that because I made dinner early today our family might have enough time tonight to go grab an ice cream dessert at Sweet Cece's (a favorite weeknight tradition). The Lord is good.
If any of you mama's are like me, you are always looking for new easy recipes to make for your family... and so I thought I'd pass along what I cooked for dinner tonight. I've made it before and can testify that it is warm and delicious!
Easy Tex-Mex Soup (courtesy of Cooking Light Magazine)
Ingredients:
- 1 TB olive oil
- 1 tsp dried oregano
- 3/4 tsp ground cumin
- 1/2 tsp chili powder
- 2 cloves garlic (time saving tip: buy the squeeze bottle pre-minced garlic, available in the vegetable area of the grocery store where fresh herbs are sold)
- 1, 8oz package of pre-chopped onion and celery mix
- 4 canned tomatillos (green tomatoes), drained and coarsely chopped
- 2, 14oz cans of chicken broth
- 1, 15oz can of white hominy, rinsed and drained
- 2 cups chopped boneless rotisserie chicken
- 1 TB lime juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 ripe avocado
- cilantro leaves
Directions:
- Heat oil in skillet. Add dried oregano through pre-chopped onion/celery mix and saute for 2 minutes.
- Stir in tomatillos, saute for 1 minute.
- Add broth and hominy, cover, and bring to a boil. Uncover and cook for 8 minutes.
- Stir in chicken, lime juice, salt, and pepper. Bring to a simmer until heated through (I would let it simmer for about 10 minutes).
- Garnish with chopped avocado slices and cilantro before serving
As my daughter would say, "yum, yum!"
