I was planning to do my "Constant Contact, Part 2" as my next post, but since I have spent quite a bit of time on the computer preparing for this school week and balancing our checkbooks, paying bills, updating the budget, etc., I am loathe to spend any more time staring at this screen! Instead, I will copy and paste a FABULOUS soup recipe that we enjoyed at my mom's house over Thanksgiving. Ted and I liked it so much we made it for our New Year's Eve soup. (We like to have soup for Christmas and New Year's Eve dinners.) It makes a lot, so we finally finished it off today for lunch. (It may not have lasted so long if the kids actually ate soup, ha!)
Notes for substitutions or changes follow.
3 cloves garlic, minced
1 onion, chopped
3 tbsp butter
2 tbsp flour
3 14-oz. cans chicken broth
4 cups half-and-half
1 can cream of chicken soup
1 cup salsa
1 can creamed corn
6 boneless chicken breasts, cooked
2 tsp. ground cumin
1 pkg dry fajita seasoning
3 tbsp cilantro
Saute garlic and onion in butter. Add flour and stir well for one minute. While stirring, slowly add broth and half and half. Bring to a boil and reduce to low heat. Add remaining ingredients (except for chips and cheese) and heat for 15 minutes. Serve with crumbled chips and cheese.
* Instead of half and half, I used evaporated milk and skim milk.
* Mom used regular corn instead of creamed corn.
* Mom used taco seasoning instead of fajita seasoning. Both ways were WONDERFUL!