A fiesta in my mouth!

We have had a full weekend.  Yesterday afternoon we drove down to the temple to do sealings, then stayed the night in L.A.  Arriving back in Bakersfield this afternoon, we headed over to the Beale Library to complete our volunteer hours in the Local History Department. (Did you know that Kern County has had an active Camellia Society since the 1940s?)  After the library, we did a little produce shopping in preparation for our weekend soup-making efforts. 

As regarding our most recent recipe let me just say... in all humility...Fabulous!!!

Chicken Chili Lime Soup  (6 servings, 160 calories per serving)

Sauté the following in one Tbsp. olive oil; one chopped onion, one chopped green bell pepper, and eight small tomatillos.  When the vegetables have begun to soften, add three cans of chicken broth, two cans of Ro-Tel tomatoes with lime and cilantro and three-fourths of a bunch of fresh cilantro, chopped.  Season with salt and pepper and bring to a boil.  Lower the heat and simmer for thirty minutes.   Blend until smooth with a hand blender or in batches in a regular blender.  Return to pot on stove.  Add the remaining chopped cilantro, 1 Cup of cooked brown rice and one can of chunk white chicken meat (the size that comes in a six pack at Costco).  Shred the chicken chunks with a fork before adding.  Simmer an additional fifteen minutes and serve with fresh lime wedges.  Your mouth and tummy will thank me!

***This is fairly spicy.  All Ro-Tel products have chilies in the tomatoes, but there is a mild version you can use if you don't like this  much heat.  But I loved it and I'm usually a bland food kind of gal.