It’s that time of year where every germ known to man wants to be your friend. Awww I dread the stuffy nose, and pounding headache of a cold or flu. There is nothing worse then a cold that makes it hard to breathe or sleep. As much as we have zero desire to engage in these unkind happenings…. most of us are destined to experience it anyway. Instead of avoiding the situation, I just go right ahead and face the music… even if it is to the beat of a running nose. I’d rather be safe than sorry, so I stock up before the uncomfortable illness hits.

Walmart has all the cold and flu supplies I need. I run up one aisle and grab kleenex, then look for the sign that says “cold and flu” and see what I think is the best remedy for me and my family. I like to have Airborne on hand in the event someone comes into the house that might be sick. Just plop it in water and this gets my defense up and helps keep the adults in the house healthy. I give my son Oscillococcinum, a homeopathic medicine the second I hear him sneeze or complain of not feeling well. If used at the first sign of a flu, it will help reduce the symptoms. I also like the Mucinex that you can drink like a hot tea, it has seriously helped me in the past, and hopefully will work wonders again now that I need it, as I am officially sick as of today. Last but not least I head to the grocery section and get a packet of chicken, dried chiles, garlic, onion, limes, and anything else I think will smash the cold right out of me. Here is a simple get well Mexican soup that is made really quickly, and yet so tasty. Drink lots of water and try and get well soon.

Ingredients for get well soon Mexican chicken soup:

• 1 – tablespoon olive oil
• 2 – carrots (peeled and sliced)
• 1 – onion (sliced big)
• 4 – garlic cloves (smashed whole)
• 1 – dried chipotle chile (sliced)
• 4 – cups chicken broth
• 1 – pound chicken breasts (sliced into strips)
• green onion (sliced)
• lime
• avocado (cut into chunks)
• cilantro
• salt and pepper to taste

Directions:

1. Add olive oil to a pot or dutch oven. Place over a medium flame.
2. Add in carrots and onion and sauté for 10 minutes.
3. Add in garlic and chipotle pepper slices. Cook for an additional 5 minutes.
4. Add in chicken broth and bring to a boil. 
5. Once chicken broth is boiling add in chicken breasts slices. Cook chicken in broth for 6 to 7 minutes. 
6. Ladle soup into bowl, then top with green onion, a squeeze of fresh lime, avocado, cilantro, and salt and pepper.
7. Enjoy!

For those of you who visit my blog often, let me apologize for my absence.  You see, everyone in my household has caught a nasty bug that has us all sniffling, sneezing and now coughing.  I was the first one to bring the germs in the house.  Yikes!  Then while my Mom was visiting she caught it, next Mando got slammed by it, and lastly my little angel Maxie joined the ranks of the sickos.  It truly is a sorry sight…. I’ve never seen so many moco filled tissue papers stacked in the bin.  In short…. I’ve been ill and couldn’t muster up the energy to blog.  Sorry.  Tonight I decided I am DONE being sick and I’m gonna make sure my family gets better as well.  To ensure this happens, I made a pot of spicy tortilla soup to knock it right out of us!  We are all feeling better already….. seriously.

All photos taken by: Nicole Presley

Ingredients for tortilla soup:

1 1/2 – tablespoons olive oil

3 – small carrots (peeled and sliced into 1/2 inch pieces)

1 – large onion (thinly sliced)

1 – stalk of celery (cut into tiny pieces)

2 to 3 – chipotle chiles in adobo sauce ( cut into thin slices)

9 – cups of chicken broth

1 – teaspoon black pepper

1 – teaspoon Lawry’s seasoning salt

3 – Idaho potatoes (peeled, and sliced into 1 inch pieces)

2 – large zucchini (cut into 1 inch pieces)

1 – cup corn kernels

3 – cups chopped turkey (cooked)

2 – cups black beans (cooked and rinsed well)

Garnish:

limes

cilantro

queso fesco

avocado

tortilla chips or strips

In a large pot over a medium high flame, add olive oil and allow to get hot.  Add carrots and saute in oil for 5 minutes, mixing every so often.

Add onions to carrots and continue to saute for 4 to 6 minutes, then add in celery and chipotle. Mix well and saute for another 3 minutes or until onion is limp and chipotle chile is completely mixed into veggie mixture.

Add broth and bring to a boil. Once broth is boiling add in potatoes and cover pot with lid.  Let potatoes boil for 5 minutes, then add in the zucchini to the soup and let boil for 10 minutes, don’t forget to cover the pot with the lid.  Lastly add in corn, turkey, and black beans allow to cook for 2 to 3 minutes.

Place soup in a bowl and garnish with fresh lime juice, cilantro, a few chunks of queso fresco, avocado and broken corn tortilla chips. ENJOY!!!!!

 *Remember this soup can be enjoyed any time, it is not only a cold chaser  🙂