If you ever want tortilla soup quickly,
My friend Mary Jo told me about this.
Once the soup base is heated,
add your favorite ingredients.
I added a can of ranch style beans,
shredded chicken breast,
and corn on the cob- only because I didn’t have frozen whole kernel corn.
Because I used rotisserie chicken,
it was ready in minutes.
I then served it in my talavera bowls
from Dolores Hidalgo,
and I used the vintage silver soup spoons I have.
I only have two, but there is something
I just had one more thing to do:
iced tea in my lime green goblet from
San Miguel de Allende.