My last few posts have been more sentimental. I thought I would write one a little more lighthearted.
Sundays are for food and football. I love this time of year. I especially love to try new things. For a while I was on a health kick, but one can only eat so many Brussels sprouts, until those little cabbage balls are coming out of your eyes.
Every now and then my hunka hunka will send me a recipe he wants me to cook. I love to try new recipes. I won’t lie, there have been some duds. I won’t point out which recipes were a fail to not call out any websites. I don’t mean a fail in how I cook. I mean a fail in they tasted awful!
A couple weeks ago he sent me a recipe called “The Best Chicken Tortilla Soup Ever”. I don’t get soup. Who just eats soup? Not this girl…soup reminds me of being sick. That’s when I want soup. But my hunka hunka loves soup. Beef vegetable is one of his favorites. Have I made that for my man of mine? Nope…read sentences above. I’m not a soup girl. I’m also not big on cooking something I don’t eat. The only thing I will cook that I don’t eat are mushrooms. My hunka hunka loves fungus. Nope..not me. I guess because he’s such a fun guy. Haha. Get it? Fungi.
Any who…I’m drifting off into left field…let me get back on track of this recipe. I decided to make this recipe for a great football watching day. I was pretty tired Sunday morning when I was getting the ingredients put together. I don’t think I had enough coffee in me yet.
Filling my awesome programmable crockpot up made the dish already appear tasty. I started that baby, or so I thought, and went in to watch Fox NFL Kickoff. That’s my favorite show. Can’t help myself….I love the panel – Charissa, Vick, Coach, (and Tony and Cowherd). I must have been a little too excited to watch the show.
A couple hours into the morning, I peek at my crockpot. WTH! My crockpot is off. Holy moly. Did it malfunction? I guess instead of hitting enter to start it, I must have hit the power button and turned it off. No worries…I’ll just change the setting to high and cook it twice as fast. I wanted to eat before sundown. Lord have mercy…
Still unsure about this recipe, I tried to stay positive. But what my hunka hunka wants, my hunka hunka gets…most days!
I spooned it into a bowl and it smelled pretty good. I added extra cheese on top, as well as a dollop (or two or three) of sour cream. I topped it off with won ton strips and avacado. My hunka hunka loves Cholula…so why not add that, too?
My hunka hunka loves pretty much all foods, but he is honest about anything I cook. I can handle his criticism because it helps me to know what not to make next time. I do hold my breath when I have cooked something new, awaiting his reaction.
Taste buds explosion ahead. He said it was by far the best chicken tortilla soup he has ever eaten. And he even asked for seconds. That’s when I know it’s a winner. The website said it was the best chicken tortilla soup ever…guess it was true.
I’ll post the recipe below after I give my personal notes/changes.
I added no salt. There are enough ingredients in this dish which already has plenty of salt in it. Your body just doesn’t need that much. Stay heart healthy!
I’m not one who measures when it comes to spices. I add by sight and taste. I know how much cumin to add because it’s one of my favorite spices. If you’re not accustomed to this spice, then I recommend using what the recipe suggests.
I used the large 28 oz can of Ro-tel. I love mild Ro-tel. The larger can gave me added flavors and moisture which prompted me to use less chicken broth. I just thought of something. Am I allowed to use brand names on this blog? I hyperlinked it…I should be good. Hmm…if not, then use that canned tomatoes and green chilies that rhyme with hotel, but spelled with an R. 😉
I recommend less sodium chicken broth. Remember the less salt, the better!
I bought won ton strips, rather than fry up tortillas. Saved time and less clean up. I also skipped the cilantro and lime…mainly because I forgot to buy it.
One last addition…I prefer red and yellow bell peppers. I think the green ones are just too strong, which is probably why they are the cheaper ones in the store.
Now that I’ve given my two cents for what its worth, here’s the recipe from Delish.com
Sliced avocado, sour cream, and lime wedges, for serving
- In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
- Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
- Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
- Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
- Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime
Please give this recipe a try…you will not be disappointed. Let me know when you do! I would love to hear your results.
Until next time…
Peace out trout!