WEEKNIGHT CHICKEN TORTILLA SOUP...PERFECT FOR A DAY AT THE RANCH

 

I need to see green.

I want to walk barefoot in soft fields.

I want to see the sunset at the ranch.

I want to smell the aroma of fresh cut grass.

 

I want to see the horses run.

 

 

 

 Elizabeth grows the most beautiful Joseph's Coat roses.

She chose that beautiful tin roof when she built the ranch house.

 How perfect is that?

To hear rain on a tin roof...what a marvelous sound!  

 

Every ranch needs a dinner bell

 

Catherine and Nick on their horses...they were a birthday gift......that would be a dream come true

 

Grapevine wreaths are hung along the split rail fence....just look at those gorgeous trees

 

Looks like a postcard doesn't it?

When you arrive at the house, all the horses come galloping up to greet you,

perhaps begging for a carrot from your pocket

 

 

This is a Texas ranch dear friends...such beauty

Soon, this field will be alive with Indian Paintbrush, Blue Bonnets and wildflowers

 

Two of Elizabeth's rescue dogs.....can you tell how happy they are to be official ranch dogs?

 

I love the smell of horses

I love to kiss their faces

Really I do

 

Now this is a delicious Mexican style tortilla soup to make for a busy weeknight!

I would rather spend all day outside on days like this, than in the kitchen.

 How about you?

WEEKNIGHT CHICKEN TORTILLA SOUP

4 cups chicken broth
1 can Rotel tomatoes
1 cup frozen  corn kernels
1/2 rotisserie chicken meat, chopped
1 can cream of chicken soup
2 t. chili powder
1 t. garlic powder
1 t.  onion powder
salt to taste
pepper to taste

In a large pot or Dutch oven, combine all ingredients. Bring to a boil and simmer for about 15-20 minutes, stirring frequently.

Serve with sour cream, crushed tortilla chips and Monterey Jack cheese and fresh avocado!.