mmmmmonday!

It has been raining non-stop today here, so of course that means

soup!

We are having

Chicken Tortilla Soup

Saute in pot:

3 tbsp oil

1 finely minced red onion

2 minced garlic cloves

Add to pot:

4 oz. chopped chilies

3 cups chicken broth

2 tbsp Worcestershire

1/2 tsp chili powder

15 oz. can diced tomatoes

1 cup beef broth

Cook all for 15 minutes

Mix 4 tbsp flour and 1/2 cup water and whisk inot soup.  Add 1 1/2 lbs. shredded chicken and simmer for 5 minutes Serve with a dollop of sour cream and garnish with tortilla strips and chunked avacadoes.

And I also thought I would share what was left of the carrot cheesecake we tried yesterday.

Carrot Cheesecake

1 pkg. carrot cake mix

1 cup water

1/2 cup cooking oil

6 eggs

1/2 cup raisins

24 oz. cream cheese

1 1/2 cups granulated sugar

2 tsp. vanilla

Preheat oven to 325 F and grease and flour 10 inch springform pan; set aside.  Combine carrot cake mix, 1 cup water, oil, and 3 of the eggs.  Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.  Beat on medium speed for 3 minutes.  Fold in raisens, and pour into pan.

In another large bowl, beat cream cheese with an electric mixer on medium speed until smooth.  Beat in granulated sugar and vanilla until smooth.  Beat in remaining 3 eggs just until combined.  Slowly pour over carrot cake layer {note: I poured all of the cheesecake batter onto the carrot cake layer and it baked out over the sides of the pan.  Next time, I think I will only pour 1/2 to 3/4 of the cheesecake batter onto the carrot cake batter.} Place cheesecake on baking sheet.

Bake for 1 1/2 to 1 3/4 hours or until center is set {top will be uneven and center may fall slightly as it cools}.  Cool in pan on wire rack for 15 minutes.  Using a small sharp knife, loosen the cake from the sides of the pan.  Cool 30 minutes.  Remove sides of pan; cool completely, and refrigerate at least 4 hours before serving.

What's for dinner at your house tonight?