Time to Eat – A Weekly Time Saving Tip and Recipe

Take time to clean out cupboards, the pantry, the fridge and the freezer regularly. Set a timer for 10 minutes each day. You might clean out a cupboard while dinner in cooking or go through the fridge before you clean up the dinner dishes. Throw out anything expired, make a note of anything that is about to expire and plan a meal around it and use up any frozen food that's been in the freezer awhile. Breaking large projects into small ones make them much more manageable and you see quick results.


Chicken Tortilla Soup

2 T olive oil

1 T minced garlic

1 cup chopped onion

1 pound boneless, skinless chicken breast, cut into bite size pieces

1 T cumin

1 tsp chili powder

1 tsp sea salt

1 – 32oz container of chicken broth

1 (14.5 oz) can diced tomatoes

1 (15 oz) can black beans, drained and rinsed

1 cup frozen whole kernel corn

Tortilla chips


In a large saucepan or Dutch oven, heat oil over med-high heat. Add onions and garlic, sauté 2-3 minutes.

Add chicken, cumin, chili powder and salt. Sauté until chicken is cooked through and slightly browned.

Add in chicken broth, tomatoes, beans and corn. Bring to a boil, reduce heat and simmer 10 minutes.

Serve with Tortilla chips. Use store bought chips or brush corn tortillas with olive oil and sprinkle with salt. Cut into pieces and bake at 400 until crisp, about 8-10 minutes.

Also, I used Emeril’s Southwest seasoning instead of cumin and chili powder.

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