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Here is my favorite new recipe for Chicken Tortilla Soup - I usually go sans tortilla.

3 small boneless skinless chicken breasts (smallest package of chicken breasts you can find)
1/2 tsp black pepper
1/2 tsp garlic powder
1 tbl dried parsley
1/2 tsp onion powder
1/2 tsp cumin
1 jalapeno - diced
1 small onion - chopped
3 cloves garlic - minced
1/2 cup celery
1 small red bell pepper - chopped
1 small orange or yellow bell pepper - chopped
Hidden Valley small package dried ranch dressing mix - use to season to taste (adds salt)
1 can corn
1 can black beans
1 can diced tomato
1 can mexican salsa - something with good flavor
Swanson’s chicken broth - add enough as needed after you have added all other ingredients
Lime wedges. fresh cilantro, fresh diced onion, shredded Monterrey jack cheese, avocado - for set ups at the table.

In large soup kettle, cover chicken breasts with water, add pepper, garlic powder, parsley, onion powder and cumin to water and boil for one hour. Remove breasts from broth and shred in bowl with two forks. Strain broth for fat and put back into soup kettle with shredded chicken. Add all other ingredients and simmer for 2 hours covered.

Serve with set-ups table side

Mmmmm…this is so good and cooling for the summer. Dean has roma and grape tomatoes in the garden this year and neither of us have yet cultivated the taste for eating tomatoes raw (give me ketchup and salsa and I am all over it)….so I have been looking for ways that we can fix our crop into dishes that we will actually eat. After eating in Dallas this past week and having this salad as a side dish, it was fun making my own version. Next time, hopefully we will have some of our own tomatoes harvested, but was able to use our own basil.

Recipe basics:
Roma or grape tomatoes, halved
Fresh mozzarella balls, halved
Red onion, minced
Fresh basil
salt, pepper and olive oil to taste

Some veg for the Grandma Saari chicken salad for Mothers Day tomorrow

This is an awesome meal during these incredibly hot months, eating it actually makes you feel cooler. This recipe is an adaptation of the chicken salad that my grandma made for my mom and I the last time I was up in Duluth, MN.

1 cup chopped celery
1/2 cup diced bell pepper (green, red, orange - one or all three for more color)
2 cups seedless purple grapes - halved
3 chicken breast halves - baked (20 min @350 degrees) - cubed
4 cups (dry) organic Fusilli - or any kind of pasta you prefer - cooked of course
1 cup mayo
Garlic salt, onion salt or dried shallots and pepper to taste

Mix together in a large bowl - refrigerate and enjoy!