Chili Cheese Tortilla Soup

1 small onion, chopped
2 T. oil
2 1/2 c. chopped or diced tomatoes (canned 1 or 2 cans according to taste)
3 c. chicken broth
2 - 3 chicken breasts, chopped into small pieces
1 - 2 cans (4 oz.) green chiles, chopped
1/2 tsp. cumin
1 tsp. salt
1/8 tsp. pepper
3 potatoes or sweet potatoes, peeled & chopped
1 - 2 carrots, chopped fine

Saute onion until soft.  Add tomatoes, chicken broth, salt, pepper, and potatoes & cook until tender (about 40 minutes).  While that is cooking, cook chicken with a little oil until fully cooked then cut into small pieces.
Once cooked, add cheddar or your favorite cheese and tortilla pieces into your hot soup.  Let each person add their own cheese & tortillas according to their taste.

*Lorena made this while we were in Israel and it made a delicious dinner!

Lemon Poppy Seed Zucchini Bread

½ Cup Butter, softened (room temperature)

1 1/3 Cups Sugar

3 Large Eggs

1 ½ Cups All-Purpose Flour

½ teaspoon Salt

1/8 teaspoon Baking Soda

½ Cup Sour Cream

1 Cup Shredded Zucchini

1 Tablespoon Lemon Zest

2 teaspoon Poppy Seeds

  

Preheat oven to 325 degrees

Beat butter at medium speed until creamy.  Gradually add sugar, beating until light and fluffy.  Add eggs, 1 at a time, beating just until blended after each addition.

In another bowl, stir together flour, salt and baking soda.  Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in zucchini, lemon zest and poppy seeds.  Spoon batter into 3 greased and floured 5” x 3” loaf pans (about 1 1/3 cups batter per pan).

Bake at 325 degrees for 40 – 45 minutes or until a wooden pick inserted in center comes out clean.  Cool pans on wire rack for 10 minutes.  Remove from pans to wire racks and cool completely.