More Cooking and a Recipe from Devin

We are still cooking around here.  We are taking lots of food with us on vacation to eliminate eating out every day and we are filling the freezer for the next few weeks.  We will definitely need a vacation after all of this!!  Our vacation will cost so much less and our food will just have to be heated up for quick and delicious, nutritious meals.

Devin made chocolate chess pies, buttermilk pies, and breakfast quiches yesterday.  Today I made a huge roast which we had for dinner and I  bagged up the leftovers in two gallon bags.  I also made a beef stew that some of the kids sampled this afternoon for a late lunch and I bagged up some for the freezer as well.

We still have some bread, muffins and biscuits to bake but that will wait till tomorrow.  Tonight, Devin is finishing up her Chicken Tortilla Soup.  She already declares it better than the last time she made it.  She was willing to share her secret recipe with us.  BTW, I am so very thankful for daughters who love to work in the kitchen.    Devin and Kaelan bless us each and every day with good food for our table!

Devin's Chicken Tortilla Soup

3 cloves of minced garlic
half an onion, chopped
3 T butter
2 T all-purpose flour
3 14 oz cans chicken broth
4 cups half-and-half
1 can cream of chicken soup
1 can Rotel
2 cans Cheddar cheese soup
6 boneless chicken breast halves, cooked and skinned (tonights with chicken leg quarters that were on sale a few weeks ago)
2 t cumin
1 packet fajita seasoning
3 T chopped fresh cilantro

To serve:
tortilla chips
shredded monterey jack cheese

In a large pot over medium heat, saute garlic and onion in the butter for 5 minutes.

Add flour and stir well, cooking for 1 minute more while adding in a little of the broth to keep from scorching.

Add the rest of the broth and half-and-half.  Bring to a boil and reduce heat to low.  Add the soup, Rotel, chicken, cumin, fajita seasoning and cilantro.  Stir and continue to heat for 15 minutes.

Serve hot with crumbled tortilla chips and cheese on top.

Devin made a double recipe tonight that we will freeze in gallon sized baggies when cool.