Getting Ready to RUN!!

I have to make this quick because I am a crazy lady.

We are getting ready and excited to run our relay race this weekend! Woo Hoo!! It’s called the Epic Cache-Teton Relay. It’s a 12 person, 200+ mile relay race from Logan, UT to Jackson, WY.

It should be fun!

I am the 1st runner so it will be fun to kick it off! I am running a total of 17.5 miles. My longest “leg” is first (which I’m very glad about); it is 7.39 miles. I just hope I feel good and strong and that my body cooperates!

Oh, this relay race also happens to fall on my husband’s 40th birthday and our 15th wedding anniversary! Party on! I will post some pics when we get back!

So, you probably won’t hear from me until Sunday or so….

Oh, I am sorry to report that because I have been INSANE this week trying to prepare for our race (plan for babysitter, food, clean house, pack, laundry, etc.) and live my everyday crazy life….I have been a little bit of a slacker. I am on “survivor-mode”, which is just doin’ what I gotta do to survive. So, I haven’t been a pig, but I’ve just been eating what’s simple, convenient and available. I also haven’t been working out because I’ve wanted to “save” my body for the race.

But, as soon as I return and recover from this race, I will be on FI-YAH (a.k.a. fire). I am going to recommit and kill it. My life should significantly slow down soon too (fingers crossed). Yay. School is will be starting soon and I’m craving the scheduled life.

Anyway, I thought I would post a quick, yummy, easy dinner I made this week. I doubled the recipe because we have a lot of kids and I like to freeze stuff. I will post this like I made it (doubled), but you could easily half it as well.

Chicken Tortilla Soup

2 (15 ounce) cans Whole Kernel Corn, drained (or I just used a small bag of frozen corn which ended up being a little too much.)
2 (14.5 ounce) cans Chicken Broth
2 (10.5 ounce) cans Cream of Chicken Soup (I used Campbell’s Healthy Request)
Chicken; cooked and shredded (you could just boil/bake chicken breasts and shred them, use rotisserie chicken or even canned. I just used some leftover cooked, shredded chicken that I had in the freezer.)
2 (15 ounce) cans Black Beans (drained and rinsed)

Rinse your black beans well!

2 (10 ounce) cans Diced Tomatoes with Green Chile Peppers, drained
Seasonings: Cumin, Chili Powder and Garlic Powder (to taste…don’t be shy!)
Toppings: Avocado, Sour Cream, Cheese, squeeze of lime (optional)

Here’s all the “stuff” sans the chicken, seasonings, and toppings….

Open the cans of Corn, Chicken Broth, Cream of Chicken Soup, Black Beans, and Diced Tomatoes with Green Chilies.

Pour everything into a large saucepan or stock pot.

Add the Cooked Chicken and seasonings and simmer over medium heat until everything is heated through.

This picture looks a little scary, but It’s so yummy, I promise!

Top with desired toppings. Enjoy!

Here’s my yummy bowl of soup topped with avocado and served with a side of homemade “pita” chips! Yum! My kids and husband love to add cheese and sour cream too.