I spent 30+ years in a cubicle, programming computers. Late in my career, I began to notice that nobody cooked much anymore. Everybody works now days and there’s so much to do after work that it’s just easier to head for fast food on the way home. These realizations inspired me to start writing down my family recipes. Six years later, I had prepared and written up over 600 recipes that I had been collecting from family and friends over my lifetime. All this cooking and typing made me want to encourage others to cook more or learn to cook and save all their family recipes, too. I was inspired to learn more about the basic ingredients my family used and share that knowledge with my readers to help them feel more confident on their cooking journey. And now Caveman Chemistry is ready for you. Purchase my cookbook on http://www.lulu.com. I know you will enjoy preparing and eating my family’s favorite dishes.
Everyone loves soup in the winter. Soup warms you to your tippy-toes, it’s good for you, and you don’t need teeth to eat it. While soup’s not usually thought of as a party food, my friends enjoy having a big pot of soup on the stove during parties. Soup stays warm and good for several hours, it’s easy for self-service, and makes the house smell wonderful. Here’s an easy soup recipe for this year’s Superbowl party, or just to warm you on a cold day.
Party Tortilla Soup
- 4 – 18.6 ounce cans Chicken Fajita Soup with Rice and Beans
- 1 – 26.5 ounce can black beans, do not drain
- 1 – 15.25 ounce can whole kernel corn, do not drain
- 10 – corn tortillas
Empty all the cans into a big stewpot over medium high heat. Cut the tortillas into strips and add them to the soup. Cook the soup until it starts to boil and the liquid thickens a little from the tortillas, stirring occasionally to keep the tortillas from sticking to the bottom of the pot. You can add a little flour or cornstarch if the soup is too thin. Serve the soup immediately or reduce the heat to low and allow the party guests to serve themselves.