happy tuesday! it's a quiet night here at camp ebv. the kiddo is in bed; the boy in the rock & roll band is in the recording studio; and me...i'm doing what i do best...sorting through loads of vintage lovelies & preparing for this week's photoshoots. i've got a lot scheduled for this week! some stuff scheduled in birmingham in the next couple of days & friday, i'm headed to atlanta to shoot with one of my good friends & one of the very first faces of ebv. i haven't seen her in quite a while & am super excited to play catch up...and dress up! the important part? there's about to be a whole crapton of new vintage pieces for sale in the shop. 60+ items listed right now, probably closer to 100 by sunday!
aside from all of that, i wanted to share a little piece of our night last night with you guys. the boy & i were home alone last night & we made one of our favorite recipes...mexican cheese soup. we shared a bottle of wine in front of the fireplace, ate soup, & watched about half of a really crappy movie before i fell asleep. you have to try this recipe!
MEXICAN CHEESE SOUP
1/4 cup butter
1/2 cup diced green pepper
1/2 cup minced onion
1/3 cup all purpose flour
2 (10.5 ounce) cans chicken broth, undiluted low sodium
4 cups shredded monetery pepper jack cheese
1 (4.5 ounce) can chopped green chilies
2 large cans white meat chicken
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
1 cup half & half
Melt butter in a large sauce pan over med-high heat; add bell pepper & onion & saute 3 to 4 minutes or until tender. Add flour, and cook, stir constantly about 2 minutes or until thickened. Reduce heat.
Stir in (shredded) cheese, chilies, chicken, & spices. Simmer, stirring often about 5 minutes. Stir in half & half & simmer for another 5 minutes or so until heated. Makes about 6 cups. Garnish with blue tortilla chips & enjoy!