Dan mixed up some mean margaritas!
The highlight of the night: the Pinata! We went youngest to oldest, and it would be hard to say who had more fun - the kids or the adults!
Ross ended it all with this swing!
Booker and Annie showing off their loot!
I wish I would have gotten a picture of the festive table spread. Oh well, something to remember for next year. I tried out a new soup and a few people asked me for the recipe, so I thought I would post it here.
Fiesta Chicken Chowder
3 Tbsp. flour
1 envelope fajita seasoning, divided
1 lb. boneless skinless chicken breasts, cut into 1 inch cubes
3 Tbsp. vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups water
1 can black beans, rinsed and drained
1 can diced tomatoes, undrained
1 can corn, drained
1 cup uncooked instant brown rice
1 can (4 oz.) chopped green chilies
1 can (11 oz.) condensed fiesta nacho cheese soup
3 Tbsp. minced fresh cilantro
1 Tbsp. lime juice
In a large resealable plastic bag, combine flour and 2 Tbsp. fajita seasoning; add chicken. Seal bag and shake to coat. Saute chicken in oil until juices run clear. Remove and keep warm.
In a large saucepan, saute onion and garlic until onion is tender. Stir in the water, beans, tomatoes, corn, rice, chilies, and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender. Stir in the soup, lime juice, and chicken; heat through. Top with cilantro, sour cream, and chips.
And then, enjoy with a friend!









