It has been a full week. Heck, it has been a full month + year. Yesterday when I came home from work and walked into the house it smelled wonderful. Chris had made a new recipe: Chicken Taco Chili. It was a struggle to actually get dressed and go for my run. I even dabbled a bit and had a few bites with some lime chips before my run — I just could not resist.
In terms of the additional toppings the recipe lists below. We added the cilantro, shredded cheese, and sour cream on top. It was delicious. Although as I ate a bowl after my run (scooping up bites with my favorite — lime chips) I thought this is basically nachos. I laughed because I recently read Jim Gaffigan’s book “Food: A Love Story” and he mentions how mexican food is all the same ingredients served in different ways. Quesadillas are tacos, grilled in a pan, which are the same as enchiladas and nachos. You get the point. In any case — enjoy!
I am a fan of tortilla soup. After seeing the movie, Tortilla Soup, I became quickly interested in trying tortilla soup. Can you believe I had never had it before watching that movie? Now I am addicted. It has been a while since we have made some at home. For a long time we made it religiously. Recently I found a crock pot version and thought it might be even easier than the version we made in the past.
2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
1 (14.5 oz) can petite diced tomatoes
3/4 cup finely chopped yellow onion
4 cloves garlic, pressed through a garlic crusher
2 1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp paprika
1/2 tsp ground coriander
salt and freshly ground pepper, to taste
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro
tortilla strips or tortilla chips
shredded cheddar or monterey jack cheese
diced avocado, diced roma tomatoes, sour cream (optional)
Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.
Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
Serve warm with tortilla strips and cheese and other optional ingredients.
Note: We did not have raw chicken breasts, we had Trader Joes pre-cooked chicken breasts. Near the end of cooking we shredded them up and mixed in. You could probably use rotisserie chicken in the same way.
I will just say that I had two full bowls. Between Chris and I, we ate the entire crock pot. Oops. Probably too much to have in one night, but it was oh so good.