Prairie Girl Happenings

New state of the art  Estee Lauder counter at The Bay in Downtown Vancouver

 Vancouver Urban Winery

Lifetime Collective S/S’13 Media Preview

Beautymark Holiday Shopping Event

Blanche Macdonald Student Fashion Show

My yummy tortilla soup.  Check out the recipe below.

Jen’s Tortilla Soup:

Ingredients:

• 2-3 (6 inch) corn tortillas  (lightly toasted)
• 1/4 cup olive oil
• 1/2 cup chopped onion
• 2 cloves of garlic, finely chopped
• 1 medium jalapeno pepper, seeded, veins removed, chopped
• 4 cups chicken broth
• 1 can diced tomatoes undrained
• 1/2 teaspoon course salt
• 1 1/2 cups shredded cooked chicken
• 1 ripe avacado
• 1 can of corn niblets (drained)
• 2 large potatoes (pre-cook in the microwave for 3-4 minutes to ensure they are soft but not mushy…chop into large cubes)
• 1/2 cup shredded cheddar cheese
• chopped fresh cilantro
• sour cream

Method:

• Add chopped onions into a hot pan with olive oil, cook 2 minutes, stirring frequently.  Add the chopped jalapeno and cook for 2-3 minutes more, until the onion and jalapeno have softened.  Add the garlic and cook for 1 minute more.
• Add the broth, tomatoes, and salt.  Increase the heat and cook on high until the soup begins to boil.  Then reduce heat and simmer over low heat for 15 minutes.
• Add in the chicken, potatoes, and corn.  Cook for about 20 minutes or until the ingredients are cooked through.  
• To serve…cut, peel, and cut the avocado into large cubes.  Slice the toasted tortillas into strips.  Ladle the soup into bowls of your choosing.  Top with cheese, avocado, a dollop of sour cream, cilantro, and tortilla strips.  

Serves: 4   Enjoy!