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Yesterday morning I woke up to a rainy and dreary sky. I attempted to brew a pot of coffee only to realize, after it finished “brewing”, that I had forgotten to actually put the coffee in the filter! Good grief.

Why I thought I should dabble in the kitchen with a new recipe after that stellar start to the day, I am not sure.

But, I did, and I am glad for it!!

The rain and the season put me in the mood for soup. It was also a great way to get a home cooked meal while running around doing holiday errands, thanks to the crock pot.

Of course, the weather temperature was more like Winter in Flordia. It was almost 70 degrees, so the warm and cozy soup lost a bit of it’s luster as we ate and considered starting up the air conditioning. Yes, we considered it.

Anywho, the recipe evolved as I looked in the fridge, freezer and cupboard to find some things to throw in the crock pot. It was delish. Try it out yourself, however, I recommend actually making it on a “soup” day, ya know, a cool day where it can be truly appreciated in all of it’s souply wonder.

Ingredients:

3 small, boneless, skinless chicken breasts
1 can tomato soup (12 oz)
1 can chicken broth (12 oz)
1 can creamed corn (12 oz)
1 can diced tomato (12 oz)
1 bag southwestern style frozen veggies w/black beans (Bird’s Eye makes the one I used)
1/2 small sweet or yellow onion
1 clove garlic, minced
Salt and Pepper
1 1/2 Tbsp ground cumin
2 cups of water
2 Tbsp + Coconut Oil for frying
5 Soft Corn Tortillas sliced thinly

Cut chicken breasts into small chunks, season with salt and pepper. Heat oil in pan, once hot, add chicken and sautee for a few minutes, until most of the pinkness is gone. Add onions and garlic. Cook for another two or three minutes on medium heat, until onions are soft and begin to turn opaque. Season again with a bit of salt and pepper. Remove from heat.
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Into a crock pot add, tomato soup, chicken broth, diced tomato, creamed corn, veggie blend, water and cumin. Mix well.
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Add chicken. Turn crockpot to high heat and cook for about 5-6 hours, stirring on occasion. Cook on low heat 8-9 hours.
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Cut corn tortillas into small strips. Heat up enough coconut oil to coat bottom of pan with a 1/4 in of liquid depth. Add strips several at a time and coat in oil, moving around to cook evenly.
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Remove from oil and transfer to plate with paper towel. Season with salt while hot, work next batch of strips the same way.
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Serve soup in a bowl with tortilla strips, sour cream and chopped cilantro! Enjoy.
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Tips, Variations:

If you cannot find a southwest frozen mix, look for canned. It should have chili’s, onions, black beans, green and red peppers. If the mix you find does not include black beans, just add a can of them to the pot.

When salting tortillas, lightly add juice of lime to add flavor depth.

If you do not want to make your own tortillas, purchasing the tortilla strips or chips in the bag already fried are a fine option too.

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