Tortilla Soup

If you ever want tortilla soup quickly,

use this as the base.



I have mentioned this before. but it bears

repeating.

My friend Mary Jo told me about this. 

It is easy and delicious.

Once the soup base is heated,

add your favorite ingredients.

I added a can of ranch style beans,

shredded chicken breast,

and corn on the cob- only because I didn’t have frozen whole kernel corn.

Because I used rotisserie chicken,

it was ready in minutes.

I then served it in my talavera bowls

from Dolores Hidalgo,

and I used the vintage silver soup spoons I have.

I only have two, but there is something

so satisfying in using something beautiful when you just have two.

Once served in the bowl, I topped it with grated cheese,

avocado slices, and cilantro.

I just had one more thing to do:

iced tea in my lime green goblet from

San Miguel de Allende.

Enjoy!

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