Pine Bluffs Post - Serving all of Eastern Laramie County since 1908

Burns community news


During the month of January Burns Branch Library will be closed everyday from 12:30-1:15p.m. We are sorry for the inconvenience.

Remember, the Burns Branch Library has movies to check out. Curl up and watch one of our new movies during the cold winter months. Some new movies we received this week are:

The Family(rated R)

Prisoners (rated R)

Parkland (rated PG-13)

Burns schools have an early release on Friday.

Do you love animals? Have you ever considered opening your home to foster a dog or a cat? Have you ever considered volunteering? Contact Marci for more information at 307-316-0203.

According to January is National Soup Month. I don't know about you, but I love soup on a cold day. Do you have a favorite soup recipe? Share it with the community. Contact the Burns Branch Library at 307-547-2249 and we will print your soup recipe in our articles during the month of January.

Here is one of our favorites.

Southwestern Chicken Tortilla Soup

8 Servings, Prep: 10 min., Cook: 1-1/4 hours

The spices really liven up the flavor in this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future meals or quick lunches. -Anne Smithson, Cary, North Carolina


1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth

1 can (14-1/2 ounces) crushed tomatoes, undrained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 pound boneless skinless chicken breast, cut into 1/2-inch cubes

1 large onion, chopped

1/3 cup minced fresh cilantro

1 can (4 ounces) chopped green chilies

1 garlic clove, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

3 cups frozen corn, thawed

Tortilla chips

1 cup (4 ounces) shredded reduced-fat cheddar or Mexican cheese blend


In a large saucepan, combine the first 12 ingredients. Bring to a boil. 

Reduce heat; cover and simmer for 1 hour.

Add corn; cook 10 minutes longer.

Top each serving with tortilla chips; sprinkle with cheese

Nutritional Facts: One serving (1-1/2 cups soup with 3 tortilla chips and 2 tablespoons cheese) equals 234 calories, 4 g fat (2 g saturated fat), 41 mg cholesterol, 873 mg sodium, 29 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.


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