Keeping Warm
Spring is quickly approaching (I hope), but that doesn’t help me right now. I’m constantly cold, always have been, and likely always will be (except when I sleep, then I turn into Josh’s personal space heater). The current weather doesn’t help matters either!
During the winter I love making warm dinners (chili, soups, etc.) with the hopes that it’ll add some warmth to the day. Two weeks ago, I made Chicken and Dumplings in the slow cooker, last weekend I attempted to make Chicken Tortilla Soup recipe that I picked up from another book club friend, Rebecca. She made it for our monthly meeting, and it was so good I had to try it myself!
Josh was excited for me to try a new recipe, so I planned the meal for a day I hit the gym, so we could eat as soon as I got home – otherwise, it would have been a FFY [fend for yourself!] night – a favorite of mine. 😉
I got up a little early to get the slow cooker ready, though I laid my ingredients out the night before.
Preparation is key!
Slow cooker liner? Check. Love these things!
Empty all ingredients into slow cooker? Check.
Josh wasn’t sure about the soup from the initial looks of it…
When we got home, I was so hungry, I forgot to take a picture of it in the bowl, once garnished with cheese. So here’s what it looked like after I dug into my soup.
I added Mexican cheese and tortilla scoops to my bowl!
It was good! I think I might have put a little too much taco seasoning, and I only put two chicken breasts (though it calls for 3) since it was just Josh and myself that would be eating it. Next time, I’m using three to give it a bit more substance.
Nothing like a good bowl of soup to warm you up! It had a slight kick to it due to the Rotel tomatoes that I used (instead of stewed tomatoes), will have to see if I want to modify that next time.
Chicken Tortilla Soup
3 chicken breasts (raw) — or you could use rotisserie and stick it in last minute
2- 30z cans chicken broth
1 bag frozen corn
2 cans black beans, drained
1 can Mexican stewed tomatoes
1 small can tomato sauce
1 T. Worcestershire sauce
1 tsp. minced garlic
3 T. taco seasoning
2 handfuls of chips (put in like 30 min to an hour) before serving [I forgot to have Josh do this before I got home from the gym, and it was just fine!]
1 T. margarine
Place all ingredients in the crock pot and cover. Cook on low for 8 hours. Pull apart chicken with two forks so that it is shredded before serving. Garnish with cheese, sour cream, avocado and additional chips if desired!
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Another thing that gives me warm fuzzies is helping out those in need when I can. I’ve got three friends that are doing some fundraising for various purposes. If you’re up for it, please feel free to make a donation to one (or all) of their causes via their links below! You never know, it might make you feel warm and fuzzy on this cold and dreary day too!
Cia: My friend Cia is raising money to purchase a series of books for her personal classroom. She teaches first graders out in California. She’s really close to her goal!: http://www.donorschoose.org/
Stephanie: My friend Stephanie is raising money for the Special Olympics in Georgia. If she can meet her goal, she’ll get to go off the side of a high-rise building – how cool! To help her cause, click here: http://www.firstgiving.com/
Kelly: And last but not least, Kelly is raising money for the Children’s Miracle Network. She’s been really involved with this group and the event is this weekend. She has until March 3rd to reach her goal. Help her out here: http://www.helpmakemiracles.
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Yum! Looks delicious!!
Slow cooker liners!?! How have I missed these… do they actually work, are they expensive?
They do work! They can sometimes leave a slight residue behind, but it’s MUCH easier than having stuff caked onto the side of the slow cooker.
I don’t recall how much they were, because I was so excited I just grabbed them and put them in the cart (which happens all too often while I’m at the store). I need to buy more (we’re out) so I’ll take a look this weekend and let you know!