Saturdays

The weekends for us most of the time are pretty lazy days. We sit around all morning trying to get motivated to shower, brush teeth, fix hair, basically just be presentable. Today was an slight exception in that I went for a morning run and Steven...well...he sat around for a while. It is days like these that I love to experiment in the kitchen. I sometimes come up with great new concoctions and other days I just throw away whatever I made and pretend it never happened. Today I decided to make chicken tortillas soup. And here is how I did it. Saturdays are great because Steven is usually too occupied with a football/basketball/strong man contest to really question what I'm doing in the kitchen. Lately is has been The Legend of Zelda: Twilight Princess. This is an ad-hoc recipe but it still came out tasting (and looking) great! Enjoy!

3 boneless, skinless chicken breast

1 1/2 jalapenos (This is what I had so I just used it up.)

1/4 cup of chopped onion

2 scallions

garlic (2 cloves)

2 cans of fire roasted diced tomatoes

chicken bouillon cubes (I used 4)

black beans

brown rice

cilantro

corn totillas

cheese

Southwest Seasonings:

Cumin

Red Pepper

Corriander

Paprika

Salt

Pepper

(OR whatever you fancy!)

First boil the chicken in about 4 cups of water with 2 bouillon cubes. While that is cooking saute jalapeno, onion, garlic and black beans for about 10 minutes. Remove chicken from water and shred with two forks. (some day I may post pictures of this process) Add about 1 cup of brown rice to large pot and add 2 cups of the chicken broth, cover and boil to get rice cooking. Add 1-2 more bouillon cubes to the water. Add the saute mixture, chicken, tomatoes and about 4 more cups of broth to the pot. Let simmer until rice is finished and then add scallions. Slice up 4 corn tortillas into strips, spray with pam and sprinkle with salt. Bake until crispy.

Here is the finished product;