According to Instagram, twenty-two weeks ago I posted a delicious photo and promised a blog post on an incredible recipe.
That was before I got a big girl job and my son started t-ball.
But seriously, whatever, I have no valid excuse as to why I'm just now getting around to posting it. It's probably because I am the worlds largest procrastinator, ever. But since I'm the CEO of my own life, I have been living to the fullest for the past few months.
You guys, I'm not even kidding, we've been doing everything we want.
We've been hiking, multiple times.
We've been on a few small road trips.
The baby turned one.
We've been on some pretty fantastic dates.
I started crossfit, we've been to a plethora of amazing new restaurants, Jacob has lost 40 pounds since the start of the new year... 2016 has just been awesome.
I'll even throw in the ridiculous, "hashtag we are so blessed" because we are. Truly. Our lives are at full speed and we are loving every minute.
That's another reason why I love this dish. Our lives are so busy right now, so I don't have time for meals that take an hour to prep. Nor do I have time for these ridiculous, off-the-shelf exotic item in which all of the flavor resides. I need simple, fresh recipes that are literally bursting with flavor so that I can enjoy them and get back to the aforementioned boys in my life.
I'm going to go full disclaimer on you guys right now and let you know that I am not responsible AT ALL for the creation of this delicious soup. Side bar: I am and have always been a pen and paper kind of girl. I'm all for the digital world, but I regularly scribble recipes down on whatever sticky note/scratch pad is laying on my desk. That's how this one got started. I think I probably saw it on Pinterest, I quickly jotted the ingredients down, and then it stayed on my desk for a few weeks. And then one day when I was cleaning the many piles that are my office, I came across the note, and decided to make it for dinner.
And it was the best soup ever.
But, when I say soup, please don't think of like a brothy, high liquid to content ratio. This is like a creamy, delicious vat of Mexican flavored goodness that will leave you so full but not miserable.
I searched high and low for the original pin & blog post, but I can not find it anywhere. So if this is your recipe, please let me know, and I would be beyond happy to give you credit for it.
Want to know what the best thing about this recipe is? I can totally be done in the crock pot.
I know, I know. It just keeps getting better and better. Wait until you see the ingredients. You probably already have all of them on hand.
Please excuse the apples. They are not invited. You need 1 cup of salsa, 2 cans cream of chicken, 1 can of corn and 1 can of black beans. We also add a pinch of cumin at the end and occasionally I will add 1 to 1.5 cups of water to it, depending on how thick it is.
AND THAT'S IT.
Go from this...
To this...
In 2-4 hours on high, or 4-6 hours on low.
Top it with your favorites: sliced avocado, fresh cilantro, a dollop of sour cream, Mexican shredded cheese, and some crushed tortilla chips, or just eat it plain. You really can not go wrong with this one.
My husband asks for this every week, and even my kiddos will eat it, so you know it's good!
Creamy Chicken Tortilla Soup
1 lb boneless, skinless chicken breasts*
2 cans condensed cream of chicken soup
1 cup of salsa
1 can of corn
1 can of black beans
1-1.5 cups of water*
1 teaspoon of cumin
Optional toppings, dressed to your liking:
chopped cilantro
avocado
green onion
cheddar cheese
sour cream
crushed tortilla chips
Directions:
Coat your crock pot evenly with non-stick cooking spray. Place chicken in the bottom of slow cooker. Add cream of chicken soup, salsa, 1/2 cup of water, cumin and stir. Allow to cook for 2-4 hours on low or 4-6 hours on high (with frozen chicken, 6 hours on high, 8 on low). Remove chicken and add drained can of corn and drained black beans. Shred chicken with mixer and a paddle attachment or two forks. Incorporate shredded chicken back into soup. If the mixture looks too thick, add 1/4 cup of water at a time until the mixture is to your liking.
*Side note: I have found that frozen chicken usually releases a lot of broth & water into the soup and gives it great flavor, but does add cook time. I typically use frozen chicken and set this up in the morning before work (at 7 AM), so I will put it on low. When I get home at 4:00 the mixture is usually slightly bubbling and the chicken is almost always done. Sometimes I have to add a little water, sometimes I don't. You will have to play with the water amount depending on the chicken you use and get it to how you like it. With our kiddos, it's easier for them to eat it if it's a bit thicker, so we never add more than about 1/2 a cup of water total.
Eat well!
-C
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