Betti's Kitchen Table

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Chicken Tortilla Soup

Chicken Tortilla Soup

This recipe came from “Don’t Panic Dinner’s in the Freezer”. I currently have a gallon of this soup in my freezer and can’t wait for a cool, crisp night to heat it up and eat it! It’s quite delicious and I served it with shredded cheddar cheese, diced avocado, and sour cream as possible toppings. It was a hit!


Chicken Tortilla Soup


1 Medium onion, chopped

2 cloves garlic, minced

1-2 T olive oil

2 lbs shredded chicken (baked or boiled)

14 oz can diced tomatoes

5 oz can Ro-Tel tomatoes (I used Mild)

1-14 oz can beef broth

1-14 oz can chicken broth

1-10 oz can tomato soup

1 ½ cans of water (use the soup can)

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

½ tsp. lemon-pepper seasoning

2tsp. Worcestershire sauce

½ tsp. Tabasco


Saute onion and garlic in oil until soft and onions are translucent. Add remaining ingredients and simmer for 30 – 35 minutes.  Serve with grated cheese, tortilla chips, sliced or cubed avocado, sour cream, fresh diced tomatoes, or chopped fresh cilantro.

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Caramel Apple Dump Cake

Not sure where I got the recipe for this cake – most likely it was off of Facebook – so I have no idea who to give credit to but I have made this and it is amazing. Watch out though as it is very, very rich. Pour a glass of milk and enjoy!

Caramel Apple Dump Cake

2 cans apple pie filling
1 box yellow cake mix
1jar caramel sauce
2 sticks butter melted
Whipped cream for garnish

Preheat oven to 350. Grease a 9×13 baking dish. Mix caramel sauce and both cans of pie filling in the dish. Pour the cake mix over the top of the filling. Pour melted butter over top of cake mix. Bake at 350 for 50 to 60 minutes. Or till golden brown.

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