Tortilla Soup

Ingredients
10 corn tortillas
1 Tbsp vegetable oil
1 medium onion, minced
1 tsp minced fresh garlic
8 C chicken broth
2 C diced cooked chicken(I shred a rotisserie chicken or use leftovers)
1/2 tsp cumin
1 medium bell pepper, seeded and julienned
2 Tbsp chopped fresh cilantro
2 medium tomatoes, peeled and chopped
1 medium avocado, peeled and diced
6 oz. Monterey Jack cheese, diced
3/4 C medium-spicy thick and chunky salsa
Sour cream for garnish

• Heat oven to 400.
• Spray both sides of tortillas with cooking spray. Stack and cut into 1/2'' wide strips, then cut in 1/2 cross-wise. Spread strips on an ungreased cookie sheet, sprinkle with salt, and bake 8-10 min, turning once, until crisp and brown.
• Heat oil in 4-6 quart pot. Add onion and garlic, cook until softened.
• Add broth, chicken, and cumin. Bring to a rapid oil over high heat. Add bell pepper. Reduce heat and boil gently 5 min until pepper is crisp-tender. Stir in cilantro.
• Divide tortilla strips, tomatoes, avocados, cheese and salsa among 6 bowls. Ladle soup into bowls and top with sour cream.
  

"Baked" Potato Soup

Ingredients
6 large russet potatoes, peeled, and cut into 1/2 inch cubes
1 large onion
3 (14oz.) cans chicken broth with roasted garlic(I use Swanson's)
1/4 C butter
2 1/2 tsp salt
1 1/4 tsp freshly ground pepper
1 C whipping cream or half-and-half
1 C sharp cheddar, shredded
3 Tbsp chopped fresh chives
Sour Cream
4 bacon slices
Additional shredded cheese

• Combine first 6 ingredients in a 5-quart slow cooker.
• Cover and cook on high 4 hours or low for 8 hours(or until potatoes are tender).
• Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives. Top with sour cream, and sprinkle with bacon and cheddar before serving.
  

Bath Salts

For the Bath Salts we made today:

3 cups Epsom Salt
2 cups Baking Soda
1 cup Table Salt
2 tsp Liquid Glycerin
25 drops Fragrance of your choice
15-40 drops food coloring, depending on desired color