Chicken Tortilla Soup a/k/a Roasted Vulture Soup with Dried Bat Wings

I found this recipe in the Spectacular Spreads cookbook by Maegan Brown.

It was the perfect soup for Halloween night.  Of course, I changed the name to a more fitting one in the spirit of spookiness.

You can cook this one on the stove top or put everything in your slow cooker and let it simmer away while you're out with the kiddos trick or treating.

I added some chicken broth that I cooked my chicken breasts in because I wanted it a little more soupier.  You can certainly use shredded rotisserie chicken if you prefer and to save time. I also added some chicken taco seasoning because it did seem to be a little more mild than we prefer so I wanted to make it a little more flavorful.

I will share the instructions for a slow cooker (as I made it), but you can certainly use a Dutch oven or soup pot if you prefer.

1 T. olive oil

1 small white onion, chopped

2 cloves garlic, minced

2 t. ground cumin

2 t. dried oregano

1 t. kosher salt

3 (15 oz.) cans cannellini beans, undrained, divided

2 (10 oz.) cans Rotels, undrained

1 (15 oz.) can cream-style corn, undrained

1 (15 oz.) can whole kernel corn, drained

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

4 cups shredded cooked chicken

Juice of one lime

1 cup tortilla strips (for garnishing)

Garnishes: sour cream, guacamole, jalapenos, shredded cheese, salsa, etc.

Heat the olive oil in a skillet over medium heat.  Add the onion and garlic and cook for about 5 minutes, stirring frequently until the onions become translucent.  Stir in the cumin, oregano, and salt.

While the onions are cooking, empty two of the cans of the cannellini beans into the slow cooker.  Puree them with an immersion blender until smooth.

Add the remaining beans, Rotels, corn, and shredded chicken to the pureed bean mixture and stir to combine.

Add in the onions and garlic and about 2 cups of chicken broth.

Set heat to high for about an hour.  At that point  you can add any additional seasoning you'd like along with the lime juice.

It's ready to serve now or you can simply set the heat to low or warm until you're ready to dine.

Garnish with the tortilla strips and any other toppings you'd like.

Here are some of the toppings I had for our guests to enjoy.

Halloween 2026

It's been several years since I've had a Halloween-themed meal.  I really had fun with this one!

I'm going to post the pictures here of the entire meal and then I'll share the recipes in separate blog posts.

Here's the table with our Boo-Cooterie snacks!

We also enjoyed Swamp Turtle Eggs served on Swamp Lettuce.

How about some Roasted Vulture Soup with Dried Bat Wings (Chicken and Vegetable Soup with Tri-Colored Tortilla Strips)

Sweet Harold spent an hour cutting out tortillas into these adorable Jack-O-Lantern faces to make mini-quesadillas!

I offered all sorts of yummy toppings for the soup.

Who wouldn't enjoy this meal?

And Cothran's Bakery provided a delicious cake for our party.  They always provide excellent products.

It was as delicious as it was pretty.

I hope y'all had a fun Halloween.

Dining Out Oahu: Duke's, Waikiki, Oahu, Hawaii

Before I tell you about our meal at Duke’s, I want to tell you a little about the man whose name is on the door. Because Duke Kahanamoku was much more than a famous surfer, and his story is part of what makes a visit to Hawaii so special.

Born in Honolulu in 1890, Duke grew up in Waikiki with the Pacific Ocean practically in his backyard. Swimming, surfing, and paddling canoes were part of life for him long before the rest of the world knew his name. And what a name he made for himself!

Duke was an extraordinary swimmer who won Olympic gold in 1912 and went on to collect five Olympic medals across three Olympic Games. But while his swimming made him famous, it was his love of surfing that would leave a lasting mark on the world. At a time when surfing was still largely unknown outside Hawaii, Duke traveled to the mainland United States, Australia, and New Zealand, demonstrating the sport and introducing people to the joy of riding a wave.

He became known as the Father of Modern Surfing, and it's easy to understand why. Duke didn't simply ride waves. He helped share a Hawaiian tradition with the world. In 1929, he reportedly rode a wave at Waikiki for more than a mile. That's quite a ride by anybody's standards!

His accomplishments didn't end in the water. Duke once used his surfboard to help rescue eight men from a capsized boat off the California coast, later served for many years as Honolulu's sheriff, and became known around the world as Hawaii's Ambassador of Aloha.

Duke passed away in 1968, but his legacy lives on in the waves of Waikiki and in the spirit of aloha he shared wherever he went.

So when you see the name Duke's on a restaurant, you're seeing more than a name. You're seeing a tribute to a Hawaiian legend who helped bring the world a little closer to the islands he loved. And what better place to celebrate that legacy than over a meal in Hawaii?

Now, let's talk about Duke's and what we found on our visit!

Now, here's a little tip if you're planning a visit to Duke's. Reservations are a MUST for the dining room. We decided to roll the dice and see what would happen when we were ready for dinner. After all, we were in Hawaii, the beach was right there, and we weren't in any particular hurry.

We were told the wait for the dining room would be about two hours. Two hours? Well, hold on just a minute!

It turns out there's another option. The bar area sits right on the beach, and those tables are first come, first served. With folks coming and going, tables are constantly turning over.

We walked through the waiting area toward the bar, and wouldn't you know it? Just as we passed through, a helpful employee spotted an opportunity. A couple at a table was waiting for their check, and he directed me to stand nearby and claim the table as soon as they got up. He promised he'd be right back to clear it.

Well, I did exactly as I was told! I stood there waiting for my chance, and within just a few minutes, the guests were on their way, the table was ours, and we were settling in with menus in hand.

So much for that two-hour wait!

Sometimes a little flexibility, a little luck, and a helpful employee can make all the difference. And honestly, sitting in the bar area right on the beach sounded pretty wonderful to us anyway. Now, let's see what was on that menu!

Look at that sunset!

We started with a cocktail!  A Blueberry Lavender Yuzu Lemonade for me and a Buffalo Trace Bourbon for Sweet Harold.

Harold chose the Coconut Shrimp & Fries, served with lilikoi chili water, macadamia nut bok choy slaw, and cucumber namasu, a Japanese-style cucumber salad that's popular in Hawaii. Thinly sliced cucumbers are marinated in a light mixture of rice vinegar and sugar, giving them a refreshing sweet-and-sour flavor. Sometimes you'll find carrots or other vegetables mixed in, too.

It's a lovely contrast to the crispy, rich coconut shrimp. That cool, tangy crunch helps balance the sweetness of the coconut coating and the kick of the lilikoi chili water. It's a good example of how Hawaiian food brings together influences from several different cultures.

The shrimp had a deep golden-brown coating, and that little bowl of orange lilikoi chili water was served alongside for dipping. It's a combination of tropical flavors you don't run across every day back home!

My choice was the Rib & Chicken Plate, a combination that lets you enjoy two favorites on one plate. The menu described it as a portion of pork ribs with mango BBQ sauce and all-natural huli huli chicken. It also came with macaroni salad, steamed rice, and pickled cucumbers.

Let's talk about those ribs first. They were very tender, and the mango BBQ sauce was something a little different from the barbecue flavors I'm accustomed to back home. The mango brought a tropical twist to a familiar favorite, making for an interesting change for my taste buds. I liked it!

The huli huli chicken was delicious, too, although mine was just a tad overcooked. It didn't spoil the meal, but the chicken could have used a little less time on the grill.

If you're unfamiliar with huli huli chicken, it's a Hawaiian favorite traditionally marinated in a sweet and savory sauce and grilled until beautifully browned. The name huli means "turn" in Hawaiian, referring to turning the chicken as it cooks. The marinade often includes ingredients such as soy sauce, ginger, garlic, and a sweetener, giving the chicken its distinctive flavor.

The macaroni salad and steamed rice rounded out the plate, while the pickled cucumbers added a refreshing, tangy contrast to the rich barbecue flavors.

All in all, I enjoyed trying these island-inspired flavors alongside some familiar comfort food. The tender ribs were definitely a highlight, and that mango BBQ sauce gave me a new take on an old barbecue favorite.

Now we come to Hula Pie, one of the signature desserts at Duke's. And let me tell you, this is not some little afterthought on a dessert plate!

Hula Pie starts with a chocolate cookie crust filled with macadamia nut ice cream. Then comes a generous topping of chocolate fudge, whipped cream, and chopped macadamia nuts. It's served in a tall, impressive wedge that makes quite an entrance when it arrives at the table.

The combination of creamy ice cream, rich chocolate, crunchy macadamia nuts, and that chocolate cookie crust brings together some of Hawaii's favorite flavors. It's rich, it's indulgent, and it's certainly not shy about making a statement.

Even the plate gets in on the fun, decorated with Duke's name and a hula girl silhouette. It's a fitting presentation for a dessert with such a strong connection to Hawaii.

Hula Pie has become a tradition at Duke's, and after seeing a slice up close, it's easy to understand why it has earned such a following. This is one dessert that deserves a little attention all its own!

And this, my friends, is how the Hula Pie ended its evening! All that macadamia nut ice cream, chocolate fudge, whipped cream, and cookie crust didn't stand a chance. I believe that pretty well speaks for itself!

Some desserts are worth saving room for, and Hula Pie is certainly one of them. If you're dining at Duke's, I'd say it's a fitting way to finish your meal in Waikiki.

As our evening at Duke's came to an end, we took one last look around before heading out into the Waikiki night. Good food, a little Hawaiian history, a beautiful setting, and, of course, Hula Pie. Not a bad way to spend an evening in paradise! 🌺

Dining Out Oahu: Furusato Sushi, Waikiki, Oahu, Hawaii

 

Sweet Harold definitely wanted to have a sushi meal while we were in Waikiki.  We had walked by this restaurant numerous times and finally decided to go in and give it a try.  

We were warmly greeted and immediately escorted to our table.  We were given menus which had multiple pages!  I'll share them at the end of the blog post along with some interior pictures of the restaurant.

We began our meal with steamed edamame with sea salt.  

These were served piping hot and were very tender.  We enjoyed these while we continued to explore the menu.

I'll share Sweet Harold's meal first.  He selected the Somen Set (Cold) from the lunch menu.  

This meal consisted of Somen (thin wheat noodle), three pieces tuna shashimi, Tekka/cucumber roll and Inari (sweet, deep-fried tofu (bean curd) pouches called aburaage filled with seasoned sushi rice), a small salad, and miso soup.

He loved everything!  Each item was extremely fresh and the spice level was excellent.  He couldn't choose one thing he enjoyed over the others.

Now my turn.  I ordered from the appetizer menu and thoroughly enjoyed my Udon (thick wheat) noodles.  

The owner brought over this for me to "spice it up" some....he said.

A little online research provided this information on this little flavor bomb bottle!

The traditional blend combines red chili pepper with black sesame, citrus peel, Japanese sansho pepper, hemp seeds, poppy seeds, and seaweed.

What does it taste like?

Warm and peppery, with nutty, citrusy, and herbal notes. It's more complex than plain crushed red pepper.

How do you use it?

Sprinkle over udon or soba noodles.

Add a little to miso soup or ramen, rice, grilled fish, or vegetables.

I also enjoyed the Tuna Tataki.

Now while I may not be that fond of sushi rolls, I can eat my weight in Ahi Tuna.

It was served with the following condiments:  Chili Crisp (YUM to the 1,ooo%!), ponzu sauce, and wasabi.

The dining room wasn't that large, but the food was brought out quickly and the turnover with customers was brisk. We were in a back corner and took our time and enjoyed every bite.

Here are some interior photos along with the menu.