About Bethany Roth

Posts by Bethany Roth:

Knock-Knock

Adelaide: Knock-knock (as she knocks on my shoulder).

Me: Who’s there?

Adelaide: Orange.

Repeat many times, until finally my “Who’s there?” gets this response from Adelaide: “Orange. Ha, ha, ha, so funny!” (She laughs as she puts her little hand to cover her mouth.) I need to tape it…it’s very funny! LOL

Valentine’s Day

Heavenly Father, thank You for my beautiful family and for the love we have for one another. Thank You for loved ones near and far.

Thank You, God, for first loving us.

Thank you for all of our gifts and blessings. Please guide us in sharing them with others.

Please open our hearts, freeing us from all that hinders Love and casting out all that is not Love.

Please, Lord, fill us with Your Love and make us instruments of Your Love and Peace.

Amen.

Chicken Tortilla Soup

On January 31, 2011, we made a yummy chicken tortilla soup. We started with a CrockPot Tortilla Soup recipe from Stephanie O’Dea’s blog A Year of Slow Cooking and made a few changes.

Ingredients

Original Revised Notes
3 cups of chicken broth 6 cups of chicken broth The soup was too thick for our liking with only 3 cups of chicken broth, so we doubled it.
1 ½ cups cooked chicken Same Needs a little more chicken.
½ onion ½ onion
1 cup frozen roasted corn 1 cup frozen corn Might try doubling the corn next time.
2 green onions skipped
28 oz can of tomatoes and juice Same plus one can of Rotel Diced or crushed tomatoes might work better.
1 cup chopped up vegetables that you have on hand 2 ½ cups of diced veggies:

1 cup carrots, ½ cup celery, 1 cup peppers. (We had red and orange peppers on hand, but green and yellow would work, too.)

Some more veggies might be nice, or maybe some black beans.
4 cloves of garlic Same
¼ t crushed red pepper flakes Same
½ t cayenne pepper Same
1 t cumin Same
salt to taste (especially if using a no-salt broth like I was) No additional salt added
optional garnish:

tortilla chips

parmesan cheese

sour cream

We ate the soup with tortilla chips (but rice would be nice, too), and we skipped the parmesan cheese for this Mexican-inspired soup.

Directions

The original recipe also had different directions. Here are our directions:

  1. Combine all of the ingredients except the chicken.
  2. Simmer on the stovetop for 3 hours.
  3. Add the cooked chicken.
  4. Simmer for an additional 2 hours.
  5. Enjoy your delicious Chicken Tortilla Soup!