Today was my Friday at work, so yay for that! It’s still crazy cold here though, which kind of sucks. In fact, today a lot of the state was under a winter storm watch. WHAT?!? It’s barely October, and there are winter storm watches out already? Yeah, I’m guessing we’re in for a rough winter. We have an amazing, packed weekend ahead of us, and I’m excited about it. I know I’ll be exhausted and drained by the end of it, but I love when we’re busy and have a lot of different plans over the weekend.
I really don’t have much else to report on this week. Work and school are going well for all of us. Olivia’s teacher very proudly informed me that Olivia writes her name, “by far” better than all of the other kids today. That just made me so proud, I just love mom moments like that!
Other than that, it was just a pretty typical day. Tonight’s dinner was Mexican Chicken Lime Soup (which was a tad too spicy for the girls, so they had some little pasta bowls we keep on hand).
Ingredients:
- 2 tbsp Extra-Virgin Olive Oil
- 6 Minced Cloves of Garlic
- 6 Chicken Thighs, Cut into Pieces (I would probably shred it if I made this again)
- 2 Canned Chipotle Chiles in Adobo Sauce
- 2 tbsp of Adobo Sauce from the Can
- 6 Cups of Chicken Broth
- ½ Cup Fresh Cilantro
- Juice of 2 Limes
- Salt & Pepper
- 1 Avocado
- Tortilla Chips
- In a large saucepan, heat the olive oil over medium-high heat. Stir in the garlic, lower the heat to medium and cook about 7 minutes. Increase the heat to high, push the garlic to one side of the pan, add the chicken and cook, stirring until golden, about 5 minutes. Stir in the chiles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam.
- Stir in the cilantro and lime juice, and season with salt and pepper to taste.
- Pace 2 avocado slices in each bowl of soup, and top with tortilla chips.
This one actually turned out really good. Christian even said it tasted pretty authentic and really enjoyed it.
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