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Here's a sample recipe from the cookbook...enjoy!
Lisa's Chicken Tortilla Soup
4 14-1/2 oz. cans chicken broth
4 10-oz. cans diced tomatoes with chiles
1 c. canned or frozen corn
30-oz. can refried beans
5 c. cooked chicken, shredded
Garnish: shredded Mexican-blend or Monterey Jack cheese, corn chips or tortilla strips
In a large stockpot over medium heat, combine broth and tomatoes with chiles. Stir in corn and beans; bring to a boil. Reduce heat to low and simmer for 5 to 10 minutes, stirring frequently. Add chicken and heat through. To serve, garnish as desired.
Freeze & Serve Instructions: Cool; do not garnish. Ladle into a freezer container and freeze. Thaw overnight in refrigerator. In a saucepan, simmer over medium heat until hot and bubbly. Garnish as desired.