Have you ever met someone and thought,

"I really like her and would like

to get to know her better..."

Then life steps in and you are busy and she is busy

you don't connect and that's that...

Last summer we met this awesome family

when we were vacationing at Kinnikinnick Farm...

I was determined to not let this opportunity

to make a new friend slip through

the proverbial cracks...

So last night, we had Sara, Craig and their three fantastic kids

over for a casual dinner and drinks...

The fact that the kids got along so well was a bonus,

because the evening

was really a play date for the grownups...

Sometimes your hunches are right...

You meet good people

and you instinctively recognize

that you are meant to know each other...

Having loads of friends is not as important

as having a few great friends...

"I think this is the beginning of a beautiful friendship..."

Humphrey Bogart in Casablanca...

Dinner was a delicious supporting actor

in the scene last night.

While the kids munched on Aldi's Meat Lover Pizza

and Oberweiss ice cream,

we enjoyed Tortilla Soup,

salad,

fancy grilled cheese sandwiches

and Tres Leches Cake...

The grilled cheese was a delectable combination

of crusty home made Tuscan bread,

thin slices of gruyere cheese

and Fig Spread from Trader Joes.

Thank you, Trisha Yearwood,

for the comforting Tortilla Soup.

I added a small can of mild diced jalapeno

to add a little more heat.

Trisha's Chicken Tortilla Soup

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

Prep Time:15 min

Cook Time:25 min

Level:Easy

Serves:8 servings

Ingredients

3 tablespoons butter
1 teaspoon minced garlic
1 medium onion, finely chopped
2 tablespoons all-purpose flour
Three 14-ounce cans chicken broth
4 cups half-and-half
One 10.75-ounce can cream of chicken soup
1 cup prepared salsa, mild or spicy
4 boneless, skinless chicken breasts, boiled, drained and shredded
One 15-ounce can black beans, drained
One 15-ounce can kidney beans, drained
One 15-ounce can whole kernel corn, drained
2 teaspoon ground cumin
One 1.27-ounce packet fajita seasoning
One 16-ounce bag tortilla chips
8 ounces Monterey Jack, grated
8 ounces sharp Cheddar, grated
1/2 cup sour cream

Directions

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.

Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.