Thank you to my "tea friend" Phyllis Barkey for sharing her photos and menu of a delightful Mexican-themed "Dinner for Eight" she and her husband hosted at their Michigan home Sunday evening for several new couples in their church.
Phyllis' menu included a Mexican Savory Cheesecake garnished with chunky salsa and served with Tortilla Chips, Tortilla Soup, Chicken Rotel served with Mexican Cornbread, and Fried Ice Cream. The beverages served were Chocolate Raspberry Truffle Tea and Non-Alcoholic Margarita Punch.
I just love the the tablescape using festive dinnerware, a red table cloth, placemats and napkins, and (my favorite) sunflowers in the blue glass vase!
Phyllis, thank you for sharing! Your themed tablescape and the act of opening your home to share your hospitality with others are inspirational to me! I hope everyone will enjoy these recipes.
Phyllis' Recipe for Tortilla Soup
1 large whole chicken breast, split [skin on & bone-in]
1 medium onion, finely chopped
1 large clove garlic, minced
1 [28 oz.] can crushed tomatoes
3 cups chicken broth [reserved poaching broth]
1 [4 oz.] can chopped green chilies
1 [16 oz.] bag frozen corn
1 [15 oz.] can black beans, rinsed and drained
1 [10 oz.] can Enchilada sauce [I used Old El Paso]
1 teaspoon cumin
1-2 teaspoons chili powder
1/4 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon coriander
1 tablespoon lemon juice
1 [8 count] pkg. corn tortillas [6 inch size]
Grated Mexican 4 Cheese Blend
To poach chicken, place halves in a 4 qt. pan and completely cover with cold water by 1 inch. Add 1 chopped carrot, 1 stalk of chopped celery and 1 medium onion, coarsely chopped. Bring ingredients to a boil. Reduce heat to a simmer and cover, cooking for 15 minutes. Turn off heat, allowing chicken to finish cooking in broth for another 15 minutes. Remove from pan, and when cool enough to handle, cut into small pieces or shred. Strain cooking broth [discarding vegetables] and reserve for soup.
Heat one to two teaspoons of vegetable oil in skillet. Saute onions and garlic in oil until tender. Stir in spices, tomatoes, Enchilada sauce, and reserved chicken broth. Bring to a boil, reduce heat and simmer 10-15 minutes. Stir in corn, chicken, black beans, and green chilies. Simmer 15 minutes longer.
Meanwhile, preheat oven to 400 degrees. Lightly brush both sides of tortillas with vegetable oil. Cut tortillas into 1/2 inch strips. Spread in a single layer on a cookie sheet and bake until crisp -- about 15 minutes.
To serve, sprinkle a few tortilla strips in bottom of bowl. Ladle soup over them. Sprinkle few more strips on top of soup and sprinkle with grated cheese. Serve immediately
I'm so happy I could contribute a little bit to the success of this dinner by providing my recipe for non-alcoholic margarita punch.
Linda's Non-Alcoholic Margarita Punch Recipe
2 (12 oz.) cans frozen limeade concentrate, undiluted
1 (12 oz.) can frozen lemonade concentrate, undiluted
1 (1 oz.) bottle orange extract
6 cups water
1 (3 liter) bottle lemon lime soft drink (7-up or Sprite) chilled
Stir together first 4 ingredients. Stir in soft drink and serve immediately over crushed ice.
Yield 1 ½ gallons. I use a pitcher to serve.
Thanks again, Phyllis, for allowing me to share your beautiful tablescape, menu and recipe for Tortilla Soup!
Note: I apologize for the spacing problem in this post!