I made this for a girls night and it was amazing! Gare and I will definitely be using this recipe again :) Maybe you will be lucky enough to join us when we do! Do try it though and let us know what you think!

1 750 ml. Bottle White Whine of Choice
2 1/2 cups Apple Juice
1 cup Triple Sec
2 Tbs Granulated Sugar
1 Medium Orange, thinly sliced
1/2 Medium Lemon, thinly sliced
1 Medium Lime, thinly sliced
1 cup Raspberries, fresh or frozen

1. Combine wine, apple juice, Triple Sec, sugar, fruit slices and raspberries in a large pitcher and press the fruit against the side and bottom of the pitcher to release the juices.

2. Chill, covered, until serving time. 8 Hours or Overnight — The flavor of the sangria is enhanced the longer the wine is allowed to chill.

3. Add ice just before serving. For large parties or groups, double the fruit and use in an ice ring to float in a punch bowl.

ENJOY! :)

Now, normally, you wouldn’t call this soup weather here in Southern California today… but it has been significantly “cooler” in the evenings this week, so I thought I could push it and try for our favorite soup just one last time before we retire to salads for the summer.
Last fall, I decided that I wanted to make Chicken Tortilla soup but didn’t have a recipe, so I looked up recipes online… However, none fit all of the categories of what I wanted in this meal. First, I needed it to be a crock pot meal. Second, it really needed to be delicious! And third, I didnt want to have to use several dishes (pans, etc.) to create the whole meal. So I just picked at each of the recipes that sounded good and took what I liked from each… Here is the result for those of you that asked — I just love how easy it is and for the most part you will usually have most of the Ingredients on hand/in the pantry!

Please let me know if you try it out and how you like it!

INGREDIENTS:

3 Boneless, Skinless Chicken Breasts (uncooked)
4- 6 Cups Chicken Broth*
1/2 Tsp Salt & Pepper (each)
1/2 Tsp Ground Cumin (Heaping for added spice, add 1/2 Tsp if doing 6 C Broth)
1 Can Black Beans (drained) (I add one more if doing 6 cups broth)
1 Can (or 14 oz. Frozen) Corn
1 Can 1 Small Can chopped Green Chili Peppers
1 Can Diced Tomatoes (undrained)
1 Small Onion Diced (set aside for after soup cooked)
**Any other veggies you want to add… I usually add green beans as well)
Shredded Cheddar or Monterey Jack Cheese
Salsa for added Spice
Crushed Tortilla Chips
Cilantro to top it off!

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1. Spray bottom of your Crock Pot with Pam/Cooking Spray and lay all 3 Chicken Breasts flat in the Pot.

2. Drain Black Beans and spread over the top of the Chicken (this is important to keep the heat in the Chicken)

3. Layer Black Beans with all other veggies in order they are listed, leaving the Diced Onions for after the soup is done cooking.

4. Pour in Chicken Broth and add Salt, Pepper and Ground Cumin.

5. Set Crock Pot on Low (for 6-8 hours) or High (for 3-4 hours)

6. After it is done cooking, use two forks to shred the chicken (you can take it out of the Pot if need be).

7. Dice Onions and stir into the soup.

8. Serve with Shredded Cheese, Crushed Tortilla Chips, Cilantro and Salsa if you like.

* I add two cups of Chicken Broth and another can or two of veggies if I am cooking for 6 people versus 4.