One of the things I love about living in Virginia is that we get all four seasons. More importantly short winters and longer summers. This weekend was definitely a full winter moment. I sit here and can see out my window about 6 inches of snow. But not just snow. More like a full layer of ice at the bottom. The roads are iced over and today we had a snow day. I mean I couldn’t have gone to work probably unless I was forced to as it is treacherous out there. I mean I live in a town where they own about 2 snow plows and never really learned how to use them. So I sit here in my house going on day three of being at home due to the snow.
Now don’t get my wrong as I stated before I like the winter weather and am glad that it starts late and ends early. I am even happy about sitting around for a few days sleeping in late and enjoying the lack of hustle and bustle. It’s been a pretty crazy few months. I mean there were the holidays, the wedding and the honeymoon. It was an amazing end to the year.
But being so busy has gotten me away from being in the kitchen. I mean I didn’t even get to any Christmas cookies. Now I did buy most of the ingredients so baking will occur in the future but I did miss the holiday baking season. But besides that I haven’t cooked dinner in what feels like a long time. Happy this weekend to get back to it.
Yesterday I started made tortilla soup. But first let me say how great slow cookers are. I mean they are amazing. They allow you literally just throw in your food. There is practically no chopping or in some cases even thawing involved. How great is that. Tossing in frozen chicken into dinner and then a few hours latter you stir it and the chicken just falls apart and is to die for.
That is the case with this recipe. You can change this up to meet your taste buds or what you have on hand already. I have corn, carrots and beans in this because I had a frozen bag of the mixed veggies so that is what went in. No point in buying something when pretty much anything in this recipe works.
What I tossed in –
Frozen bag of veggies (corn but whatever you have on hand)
4 chicken breasts
one small onion (coarsely chopped, just enough to break it up from being whole)
one can of salsa
peppers – I chopped them but honestly you can put them in whole an then they will soften for breaking up later
can of drained black beans (add pinto as well if you like those)
2 cups of chicken broth (I used one big box of them, it will look like a lot of liquid but as you break the chicken up as it cooks it will be fine)
seasonings – minced onion, garlic powder, taco seasoning, pepper, salt
I used hot salsa and peppers so I didn’t add any other hot sauce but if you didn’t then I would add it to heat likeness
cook in high and stir every so often. The chicken will break up as it cooks. Stir or put a fork through it to break it up.
Toppings – sour cream, cilantro and avocado, cheese (if you like although I don’t think it needs it), and pieces of tortilla chips for crunch
the sour cream and avocado create a creaminess that makes this oh so amazing!
This is amazing and you won’t believe how much it makes. It is perfect for freezing and pulling out for later. It will thaw pretty quickly as the chicken is shredded. I save sandwich size so it is perfect to take out in the morning and enjoy for lunch later that day.
Let me know what versions you make or how you like this.