Chicken Soup for the Quilter's Soul

"A sorrow shared is but half a trouble, A joy shared is a joy doubled."~ Old Proverb



     This weekend was so much fun.  It was our Quilt Guild Quilt Retreat.  The theme was Quilt Fiesta.  Each attendee received a gift bag (hand bag) that was filled with lots of stuff to take care of our hands (lotion, hand sanitizer, stick on thimbles, quilter's band aids, nail polish, nail file and a nice little rice bag hand warmer).  The tag on the bag doubled as a name tag to be clipped on using a wonder clip. 

 

 

     There were two sombreros filled with prizes to be given away during the three days of the retreat.  We played Quilty Bingo for prizes.

     We went to lunch the first day at our favorite Mexican restaurant, Casa del Rey.  We had three of our members, who just happen to be cousins (the three amigos) do a fun trunk show for us at the restaurant. 

     Anita, one of our members who works at a quilt shop came and showed us all the latest gadgets from her store, The Quilter's Attic, in Bountiful. The store provided each attendee with a free project bag.

 

     Each day we had a fun make and take.  The first day we made ear bud zipper pouches that we thought would be great for holding needles or tape measures.  The second day we made beaded stilettos for quilting.  The last day we made thimble necklaces that were mini pin cushions.

     On the last day we broke open a piñata that was filled with Mexican candy, fat quarter suckers and thread disguised as candy.

     We loved spending time together and forming new friendships,  We loved seeing all the projects that were being worked on.

 

     On the second day we had soup with a Mexican Flair.  This is the recipe for just one of the four yummy soups that we had.

Seven Can Chicken Tortilla Soup

                      From Six Sisters Stuff

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can pinto beans, drained and rinsed

1 (14.5 oz.) can diced tomatoes

1 (15 oz.) can sweet corn, drained

1 (12.5 oz.) can chicken breast, drained

1 (10 oz.) can green enchilada sauce

1 (14 oz.) can chicken broth

1 (1.25 oz.) packet taco seasoning

1 tsp. cumin

1 tsp. chili powder

1 tsp. garlic powder

½ tsp. black pepper

Add all ingredients into a large stock pot.  Bring to a boil, then let simmer on low for30 minutes.  You can also cook this in your slow cooker on low heat for 2-3 hours.

Serve with shredded cheese, sour cream, diced avocado, cilantro and crushed tortilla chips.

I doubled the recipe to fill my slow cooker and started by using 4 chicken breasts and cooking them in the slow cooker on high for four hours and then shredding them with two forks.  I then added all the rest of the ingredients.  This serves about 12 when doubled.

 

 

     Attending a Quilting Retreat feeds the soul, so I had to include this book which has always been a favorite.