Chicken Tortilla Soup from the Poodle Skirt Slayers

We are the poodle skirt slayers.

Two weeks ago, 12 ladies from church got together to make poodle skirts for the girls starring in our Christmas play.  3 lovely ladies volunteered to bring lunch, and we are so glad they did.  Our luncheon turned out to be lots of fun with great food and great company.   

My friend Dianna shared her sister's recipe for Chicken Tortilla Soup...not because I was licking my bowl and begging for her recipe...they are just nice folks that way.

Chicken Tortilla Soup
~from Dianna and Debbie

2 cans Cream of Mushroom soup
2 cans Cheddar Cheese soup
2 cans Cream of Chicken soup
2 cans Cream of Celery soup
2(15 oz) cans Chicken Broth
1(15 oz) can Rotel tomatoes
1 cup Medium Pace Picante
1 medium onion, chopped
1/4 to 1/2 packet of Taco Seasoning
4 cooked chicken breasts, cut in chunks
Tortilla strips

In large stockpot combine until smooth all cans of soup. Add chicken broth, tomatoes, picante, onion, taco seasoning and stir. Bring to boil. Reduce heat and simmer 1 hour. Add chicken chunks and simmer 1 hour.  You can also make this soup in a crockpot.

If desired add 1-2 cans drained mild chili beans, a can of corn, shredded cheddar cheese. At the same time you add chicken.

Note:  This makes a huge batch of soup so I made half a batch with low sodium ingredients and still had enough soup for 6 large bowls.

Here are the ingredients for my half batch recipe, using all low sodium products:
2 cans Cream of Mushroom soup (hubby doesn't like cream of mushroom soup)
1 can Cheddar Cheese soup
1 can Cream of Chicken soup
1 can Cream of Celery soup
1(15 oz) can Chicken Broth
1(15 oz) can Rotel tomatoes
1 cup Medium Pace Picante
1 medium onion, chopped
1/4 to 1/2 packet of Taco Seasoning
3 cooked chicken breasts, cut in chunks
2 cups broth (reserved from cooking chicken)
1 can black beans
1 can Bush medium chili beans
1 can of corn
1 Tablespoon chili powder
Tortilla strips
Cilantro for garnish

Same cooking instructions as above.

p.s. In just one afternoon, we managed to finish all 19? of the poodle skirts we were assigned to make :)

Sweet and Salty Popcorn Nirvana

If you love caramel corn, you will love this updated recipe, made incredibly easy using a microwave.  No more messy pans on the stove or silly thermometers.  So easy, so good, you will soon be craving sweet and salty popcorn for breakfast.  Give it a try for your next family movie night, your family will love you.

2 bags of Orville Redenbacher's butter flavored popcorn in the pop bowl, cooked in your microwave.  (Microwaves vary, I stop mine after 2 minutes, even if I am using the popcorn setting so the popcorn does not scorch or burn).
2 cups of mini pretzels
1 small container of cashews
1 stick of butter
1 cup light brown sugar packed
1/4 cup light corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla

In a large bowl combine the popcorn, pretzels and cashews, set aside.  In a large microwaveable measuring cup melt butter in microwave, about 1 minute.  Stir in brown sugar and corn syrup and microwave 2 minutes or until bubbly.  Stir the mixture, then microwave 2 more minutes.  Use a potholder, mixture will be hot.  Mix in vanilla, then baking soda until mixture begins to foam.  Carefully pour over popcorn and stir.  (I like to stir with my right hand while pouring with left hand).  Spread mixture on 2 baking sheets sprayed with butter flavored cooking spray.  Bake in 200 degree oven for 1 hour, lightly tossing with a fork every 15 minutes.

Update: No cashews, no problem, just leave them out, it's still so delicious. (written as I am munching on some).

This recipe was inspired by "Pops' Great Caramel Corn" created by Gene Ault, as published in Food Network Magazine, September 2013.