Tortilla Soup. . .

The 'cook more~eat out less' challenge continues! Wednesday night has traditionally been Mexican food night at our favorite restaurant. This is the second week we haven't eaten there. Typically we ate out two or three times a week. We did eat out Sunday evening with my uncle & aunt because we were out of town. I estimate we have saved well over $150.00 eating at home for two weeks.

Another family favorite. . .

Tortilla Soup

served with jalapeno cornbread sticks & mini muffins

I want to give credit to my sister, Mary, for this recipe. I have modified it a little from the original recipe she gave me about 15 years ago. Thanks again sis for sharing!

1 can whole corn, 1 can tomato sauce, 1 can diced tomatoes, 4 cans chicken broth, 1/4 cup chopped jalapeno peppers, 1 cup chopped roasted red peppers


1 teaspoon black pepper, 2 teaspoons cumin, 1 teaspoon salt, 2 tablespoons worcestershire sauce, 4 tablespoons chili seasoning, 1 tablespoon minced garlic

1 onion, chopped, 1 large or 2 small green peppers, chopped.


2 cooked chicken breasts, chopped

Put all ingredients in crock pot & cook for 4 hours on high, or 8 hours on low.

We will have leftovers tonight & freeze the remainder for another meal in a few weeks.

My goodness October is flying by. Turkey day is fast approaching!