Tortilla Soup for a Crowd

Most Super Bowl parties feature finger foods. Sometimes you'll find a yummy chili or a burger. This Tortilla Soup is warm, cheesy, hot, spicy and best of all ... easy to make ahead and serves from a crockpot. This recipe is not only Super Bowl food, it's great for an easy weeknight meal and everyone can add their favorite toppings. Thanks to Pace for supplying The Sneaky Cat with free Picante Sauce. Enjoy ...

4 large chicken breasts, cooked and shredded

1 stick of butter

1/2 c. flour

1 t. black pepper

1 t. ground mustard

4 c. milk

32 oz. chicken broth

4 c. cheddar cheese, shredded

1 jar (8 oz.) Pace Picante Sauce, choose your heat

4 flour tortillas, cut into strips

Extras:

shredded monterey jack cheese

sour cream

sliced jalapeno peppers

hot pepper / onion relish

fresh cilantro

black beans, cooked, rinsed and drained

1. Heat oven to 350 degrees. Place tortilla strips in thin layer on baking sheet, place into oven. Bake for 15 minutes or longer until crisp, but not overly browned. Remove from oven an place into a bowl for serving.

2. Melt butter in a large saucepan over medium heat. Stir in flour, pepper and dry mustard. Stir into a thick paste. Add chicken broth and milk, a little at a time until a sauce is created. Turn heat to medium high, cook, stirring constantly until sauce is boiling, boil for 1 minute, turn heat to low.

3. Add to saucepan, cheese, chicken and salsa, stir until combined and cheese is melted.

4. Place soup into crockpot set on low. Stir before serving.

5. Place tortilla strips, and extras into bowls near the crockpot. Allow guests to serve themselves.

** if you're looking to make this even more simple: purchase a roasted whole chicken and use tortilla chips instead of making strips

Summer Vacation

Hi.

Just a quick note that I am SO SORRY I have been neglectful of my blogging duties. The bakery business has taken off and I am happy to report, we are making $$$$!

That being said, it's no excuse to neglect my little bloggie blog.

Good news though: I am working on some really great stuff and will be back to blogging in the next week. :) I am going to start with breakfasts and then go from there. I was thinking it might be nice to have a "theme" month or something like that ... so hang in there folks ... I will be back!!! Read into that my "ARNOLD" imitation. :)

Swiss Steak

Well our family meals came to an end last week. Although I have a few more tags to pick, they are easy ones and this meal isn't one of them. I am working on a new list and maybe even a pantry list for you all. Here is a great recipe for your crockpot. So many of us like a home cooked meal, but with all we do during the day, it's alot to ask that we make a dinner also. This one is easy, easy. We serve with mashed potatoes and a veggie. Enjoy.

Swiss Steak Makes 6 servings

3 T. all purpose flour
1 t. ground mustard
1/2 t. salt
1 1/2 # beef boneless round, tip or chuck steak, about 3/4" thick, cut into 6 pieces.
2 T. vegetable oil
1 large onion, sliced
1 large bell pepper, sliced
1 can (14 1/2 oz.) diced tomatoes, undrained
2 cloves garlic, minced

1. Mix flour, mustard and salt. Coat beef with flour mixture.
2. Heat oil in a skillet over medium heat. Cook beef in oil about 15 minutes, turning once, until brown.
3. Place beef in 3 1/2 - 6 quart slow cooker; top with onion and bell pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low setting 7 - 9 hours or until beef is tender.