Today is National Potato Chip Day. While I suppose we could make some home-made Potato Chips, something I haven’t done in years, I’m just not in the mood. Are you?
Now yesterday was National Chicken Noodle Soup Day. So why didn’t we have Chicken Noodle Soup? Yesterday was Sunday – and not just any Ordinary Times Sunday, but the Second Sunday in Lent. That’s a break from the Penance of Lent and a cause for celebration. I don’t know about you, but a big bowl of Chicken Noodle Soup just doesn’t strike me as much of a celebration.
Looking back on Posts of National Days Past, it seems we’ve embraced Potato Chip Day in the past. We enjoyed Barbecue Chip Chicken Strips as part of a Lenten Sunday celebration and tossed in potato chips as an accompaniment for our Grilled Turkey-Pepper Jack Sandwiches. However, Chicken Noodle Soup Day has been completely ignored. So guess what? We’re going to ignore it again this year! But we are getting closer – today’s share is for Chicken Soup, just not the noodles. This soup is so simple to make and man is it packed with flavor. Hope you enjoy!
Six Can Tortilla Chicken Soup with Jalapeno Crescent Rolls
Six Can Tortilla Chicken Soup
1 (15 oz) can Corn
1 (15 oz) can Black Beans
2 (10 oz) cans White Chicken Meat
1 (10 oz) can Ro-Tel Tomatoes with Peppers
1 (4 oz) can Diced Green Chiles
4 cups Chicken Stock
Salt to taste
Fresh Black Pepper to taste
Tortilla Strips for garnish
1 sliced Avocado for garnish
Drain corn, dump into a large stock pot. Drain black beans, rinse and add to the pot. Drain chicken meat, flake and add to the pot. Empty tomatoes and diced chilies into the pot with their juices. Stir to combine.
Add chicken stock, heat over medium heat until warmed through, about 20 minutes. Season with salt and pepper to taste just before serving.
While the soup warms, peel and slice avocado. Set aside.
Ladle soup into bowls. Scatter tortilla strips over the soup, garnish with avocado. Serve with crescent rolls and enjoy.
Jalapeno Crescent Rolls
1 can Refrigerated Crescent Rolls
1 tablespoons Butter
1/4 cup Nacho-Style Sliced Jalapeno
Cooking Spray as needed
Heat oven to 375-degrees (350 for darker pans or well-seasoned baking stone). Lightly spray baking sheet with cooking spray and set aside.
Melt butter, set aside. Finely chop Jalapenos, set aside.
On a flat surface such as a cutting board, unroll dough. Leave as one sheet and brush with butter. Sprinkle generously with chopped jalapeno peppers. Separate rolls along perforated lines. (Use a pizza cutter and follow along the perforated lines for an easy way to separate the rolls without over-stretching the dough). Roll each into crescent shape.
Place on baking sheet and pop into the oven. Bake for 10-13 minutes or until golden brown. Immediately remove from baking sheet to prevent bottom from over-cooking. Serve warm. Makes 8 rolls; double for more.