Don’t feel like I was quite as productive today as yesterday. However, I did make up a new soup (carrot ginger) and made coconut cake and Buckhead bars. I laminated more tea profile pages, worked out, recorded a new radio spot, priced more retail, took reservations for Titanic dinner, delivered boarding passes to MacKenzie, typed up a letter to send with boarding passes to Susan, picked out her boarding passes, typed up the Taco chicken soup recipe with instructions….here it the recipe:An instant dish with instant satisfaction.
In a large saucepan, combine:
3 cans of diced tomatoes, (don’t drain)
2 cans of whole corn, drained (or equal amount of frozen whole kernel corn)
2 cans white chicken breast, (or 3 cups shredded baked chicken*)
2 cans of drained red kidney beans (can use pinto or chick peas, if desired)
3 Tablespoons Ranch salad dressing dry mix
3 Tablespoons taco seasoning
Cilantro (minced fresh or dry), as desired
Add water as needed.
Serve the Taco Chicken Soup with crumbled corn chips topped with a dollop of sour cream and shredded cheddar cheese. Or, place a dollop of sour cream and slice of avocado on top and a few large chips standing up at the rim. Think “TACO” and top with whatever you want. Just remember, “Presentation, presentation, presentation.” People taste with the eyes first.