Chicken Tortilla Soup Recipe – The holidays for the Rascona household were pretty fun, although a little hectic. We spent some time in Baltimore, some time in Virginia, and then snuck away to Gettysburg, PA this weekend for a romantic night before heading back to our regular lives this week. It’s not Bermuda or Fiji, but we had a nice hotel room, a lovely, romantic fire-side dinner at a delicious restaurant, and a good evening of relaxing. Other than that, we wandered around the DC area, enjoying the holidays and spending time with each other.
I don’t have too much new to report, as we’ve pretty much been doing a whole lot of nothing. But, I will share a funny story. Megan had bought me a honey comb as part of my Christmas present full of cooking goodies. I haven’t used it yet, it’s tucked into a drawer waiting for something special. Or so I thought. Nick called me one night this week when I wasn’t home, asking me “how do you get the honey out of this thing?” – he wanted it for the chicken nuggets he was making. Uhhh, I was at a loss for how to respond. “Take the cap off the bear, turn it upside down and squeeze?” His response: “No, I’m using the other honey. I have a toothpick and I’m trying to poke it out, but there isn’t really a lot coming out.” Me: “you are not smart enough to go into the kitchen alone.”
So anyway, for dinner tonight, Nick and I made chicken tortilla soup. It was warm, delicious and oh-so-easy. We made our own tortilla crisps by taking some whole wheat tortilla shells, cutting them into triangles, and then brushing them, very lightly, with a mixtue of vegetable oil and lime juice. Sprinkle on a little salt, throw them in the oven on 350 for ten minutes, and you’re good to go.