Tuesday, November 4, 2014

Crock Pot Chicken Tortilla Soup

Ok, folks, I disappeared.  I don't have much of an excuse.  I just left.  I hope there are some readers left to read my blog.

My blog.  I'm having mixed feelings about my blog.

1.  I love blogging.  I love having you guys reading up on my little (somewhat boring) life.

2.  I hate blogging.  My life is pretty boring, so coming up with new content can be challenging.

3.  We moved.  We moved back to the DFW area. I am in my car more than I am home.  Maybe that is an exaggeration, but my drive time has almost tripled.  So, I feel like I'm trapped behind the wheel with many other trapped drivers all around me.

4.  The lighting in my house sucks.  I apologize in advance if the pictures make the food look unappetizing.

5.  I have a very picky family.  If it's not fried or processed, they don't want it.

But, here I am.  Back to blogging.  Or, trying to get back to blogging.

I tried a new crock pot recipe.  Today was dreary.  Rainy and cool.  I thought it was a perfect day for soup.  Now, remember when I said my family doesn't want anything that's not fried or processed?  Well, this was neither, so they didn't. like. it.

Maintenance Man is alway telling me we need to have more soups.  I forget, that, his idea of soup is opening a can of cream of mushroom soup.  BARF.  I tell him every time he does it that cream of anything soup is not a meal, but a filler. He doesn't listen.

So, while the rest of my family was eating Honey Nut Cheerios,  I was enjoying this soup.

Crock Pot Chicken Tortilla Soup


3 boneless, skinless chicken breasts, cubed
1 can (15.25 oz) whole kernel corn, drained
1 can (15.25 oz) black beans, rinsed and drained
1 can (15.25 oz) white beans, rinsed and drained (I used pinto)
1 can (10 oz) Rotel tomatoes
1 can (28 oz) whole tomatoes 
chili powder 
chicken broth


Spray pot of crock pot with cooking spray.  Place cubed chicken in and sprinkle with salt and pepper. Cover the chicken with the rest of the ingredients and stir.  I don't measure the spices, I sprinkle and smell.  Probably about 3 teaspoons of chili powder and 1 1/2 teaspoons of cumin (give or take).  Plop the lid on the pot and cook for 8 hours on low.  

Serve with tortilla chips, cheese, sour cream, lime or anything else you have.

I hope you won't listen to the rest of my family.  I hope you will try it.  You'll like it.

On a side note, I think it's time for a new layout.

See ya soon.

1 comment:

  1. Your Chicken Tortilla Soup will be perfect for this cold winters day. Thanks so much for sharing your awesome post with Full Plate Thursday and hope you are having a great day!
    Come Back Soon!
    Miz Helen