For the last Sweet as Pie recipe for January, we made Chicken Tortilla Soup. Phillip’s parents were in town for a few days so we invited them and Phillip’s grandparents over for dinner. I actually made the soup on Thursday night since it did require quite a bit of simmering. Unfortunately for this post, I didn’t take any pictures. Because, well, Thursday was a long day and I just didn’t feel like it. But, I will assure you, it smelled wonderful. On Friday we just had to reheat the soup while some Mexican Cornbread baked in the oven. I don’t really care for beans, but out of consideration for the others at my table who like beans, I did leave in one of the two cans the recipe called for. I threw in a can of corn in place of the second can of beans and I think it was a great addition to this hearty soup.
We served the soup with a wide variety of toppings, including hot sauce.
Everyone really raved about the soup. One of the best parts about this dish is the toppings – everyone can pick and choose how to dress up their bowl. The cornbread also turned out well and was Phillip’s favorite part of the meal. I definitely think we’ll keep this one in our recipe file and pull it out whenever we’re expecting a crowd.
For dessert, I made another of Pioneer Woman’s recipes, Blackberry Cobbler. I’ve made this cobbler several times before and love how easy and versatile it is.
All in all it was a great meal spent with great company. Couldn’t have asked for much more out of a Friday night!
The first month of Sweet as Pie has flown by, but I have had so much fun trying new things and reading all about my fellow members’ cooking adventures. There are some great picks on the February list so stay tuned for more delicious Sweet as Pie posts!