Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

2 cans cream of chicken soup
2 cans fiesta nacho cheese soup
1 (10 0z) can red enchilada sauce
1 soup can of milk
3 or 4 c cubed cooked chicken

Mix all together in crockpot and heat on Low until everything is mixed and melted. It can sit all day at low. I have it on high right now and am hoping it will ready in about 4 hours.

Roll it up!

Spring rolls or summer rolls? Mixed salad roll! I need to make more of these. I have the spring roll wrappers in the cabinet. Although, we have a great little Thai place here in our small town of 9,000 people, so I tend to cheat and buy already prepared (see picture). I am slowly finding my way back to my food obsession. I think it's good to obsess about some things. Me thinking about food all the time is not just about eating it. I think about it visually and creatively. I think about what I want to shoot and how it would work for stock images. It's WORK and working is good.

What is your current obsession?

P.S. apparently I started this post in MAY! I found it in my list of posts and realized I never finished it.

FINALLY FOOD

Finally a return to food. No divorce. No money. No lonely (I mean alone). It's all food baby! I don't know if it's the arrival of Fall (did we really even have summer?) or if I am finally settling into things with the boys going to school and that normal schedules are finally upon us. Who knows? Both kids helped with this recipe. It was super easy and super tasty. We all decided that next time we would use half & half or heavy cream to give it a creamier taste.

Broccoli Cheddar Soup

• 1/4 cup butter
• 1 onion, diced
• 2 teaspoons garlic powder (I want to use fresh next time too)
  
• 1/2 teaspoon ground pepper
• 1 (16 ounce) package frozen chopped broccoli
• 32 oz. chicken broth
• 1/2 cup flour
• 1 1/2 cups milk (like I said, I'm trying something heavier next time)
  
• salt to taste
• 8 oz shredded sharp Cheddar cheese

DIRECTIONS

1. Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic and pepper; then stir in broccoli and chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
2. Whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.
3. Season with salt to taste. Don't forget the salt. Since nothing is added during cooking you really have to add it at the end for better flavor.