In a mixing glass, muddle blueberries with basil and lime juice. Add the remaining ingredients. Add ice and shake well. Strain over fresh ice into a water glass. Garnish with fresh basil top and a few fresh blueberries. 

Fresh Blueberry and Basil Margarita

1 14 ounce can low sodium black beans drained and rinsed

1 14 ounce can sweet corn kernels drained and rinsed

1 10 ounce can diced tomatoes with chilies such as Rotel brand

Sliced avocado and cilantro leaves for serving optional

1.Heat 2 teaspoons of oil in a pot and turn the heat to medium-high. Add the diced onion; cook for 5 minutes until the are translucent. Then add shredded chicken and set aside.

2.Meanwhile, puree the cream cheese, enchilada sauce, cumin, and cayenne pepper in a small food processor (or beat using a hand mixer).

3.Add the broth to the chicken pot, followed by the cream cheese mixture. Stir in the beans, corn, and diced tomatoes. Simmer over medium-low heat for 5-10 minutes, until warmed through.

4.Serve topped with tortilla strips, cilantro, and avocado.

leftover Chicken Enchilada Soup, let it cool completely, then transfer it to an airtight container. It will stay good in the refrigerator for up to 4 days. You can also 

, thaw overnight in the fridge if frozen, then warm on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.

Creamy Chicken Enchilada Soup in 30 minutes

Combine the yeast and 1 T of sugar with a 1/4 cup of warm water in a bowl. Set in a warm place to rise.

Meanwhile; heat the milk, 1/2 cup sugar, 3T butter and salt in a sauce pan until lukewarm. Let cool. Beat 2 eggs and then add to cooled mixture.

Add mixture to a large bowl add yeast then incorporate 5 1/2 cups of flour until it forms a rough dough. 

Cover and set aside until the dough has risen to twice the size.

Dump out onto a floured board. Cut 6 to 8 inch logs and tie in bows. 

Bake at 350 for 15 min or until golden brown.

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