With the chill in the air and a warm pot of soup simmering on my stovetop this morning, Autumn is coming alive in our world and in my heart despite not yet starting officially. The season awakens in all that surrounds me. Football games are endless on TV and on the field as my second oldest commences his first flag football season (Go Browns!). Soccer Saturdays are in full swing as my #1 and #3 play for rec teams in the area (Go Bengals! Go Guppies!). Apple-picking is on the calendar, as is camping, and a local parish’s Oktoberfest (a yearly tradition for us). Fall is in full effect, indeed.
The soup I’m making this morning is a tortilla soup–a delicious blend of black beans, corn, refried beans, chicken, salsa, cheese, and broth. It is easy to make and pretty much comes out of a can, but is always a winner when served, even with my kids. I was inspired to whip up this soup not for our family, but for a friend in need this morning. When I saw her yesterday, I offered the platitude, “Let us know how we can help” and walked away with a nagging feeling. I couldn’t place it until later when I felt convicted at not offering more concrete help. I am often so guilty of this–offering words of comfort, empty phrases of condolence, without going the extra mile and putting that support into tangible deed.
We are all busy and there are times when I don’t have the capacity to put my care into action. These are times when a card or flowers sent is just the right way to be there for that person. Regardless, I have heard reflections of people in need–that they feel embarrassment or imposition asking others for help. They need the gift to just show up. I have to remember this and turn my “let us know what we can do for you” into “we will do x, y, or z for you this week, does that sound okay?”
And here, my friend, is the offering of a delicious soup recipe for you. May it warm your insides as well as your heart this fine “fall” day. Blessings to you.
Easy Tortilla Soup
In a large saucepan combine:
1 can fat free refried beans, 1 can black beans (rinsed and drained), 1 can chicken broth, 1 can corn, 3/4 C. chunky salsa, 3/4 C. cubed chicken breast, 1/2 C. water
Bring contents to a boil. Reduce heat, cover, and simmer for 10min. Add 1C. shredded cheddar cheese. Cook and stir over low heat until melted. Serve with crumbled tortilla chips, guacamole, and sour cream. Enjoy!