Alabama Nesties
uagirl
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
In honor of the wonderful fall weather...
And because I can always use another recipe to try, share your favorite cold/cool weather recipes!
Slow Cooker Chicken Tortilla Soup
INGREDIENTS:
|
1 pound shredded, cooked
chicken
1 (15 ounce) can whole peeled
tomatoes, mashed
1 (10 ounce) can enchilada
sauce
1 medium onion, chopped
1 (4 ounce) can chopped green
chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken |
broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen
corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil |
DIRECTIONS:
| 1. | Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. |
| 2. | Preheat oven to 400 degrees F (200 degrees C). |
| 3. | Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. |
| 4. | Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. |
Re: In honor of the wonderful fall weather...
i am so not a cook...but my favorite is probably the wassail recipie i posted in the "it feels good outside" post... LOL
White Chicken Chili:
http://mealsbymonica.blogspot.com/2007/09/white-chicken-chili.html
Soooo good!
Oh yeah, I'm really ready for the weather to get good and cool for this! I've already stocked all my ingredients :-).
Yummm!!