Woah, sorry guys, it’s been what? Three days since I’ve updated?  That’s the problem with being a relatively new blogger…I don’t have a huge stash of back-logged dinners to share with you when a few don’t turn out so well.  So here’s what I’ve been up to…

I made a panini that the boyfriend hated but I loved to go with a French Onion soup that he also hated and I thought was good but too sweet (good enough to eat for the past few days, but not good enough to post here for you guys).  Don’t worry, I love French Onion soup, so you’ll see a modified recipe along with that sandwich in a future post (it’s apple butter, white cheese, bacon, turkey and apple).

I also experimented with candy corn, and I’m really excited about the properties of that particular candy.  I don’t want to give too much away, but this homemade ‘butterfingers’ idea totally works.

That’s not my picture.  It’s AverieCooks…follow the link above.

Also, did you watch that guy skydive from space today?  (well practically space).  The view to Earth was incredible…and terrifying.  I just don’t understand at what point you decide ‘yeah, that seems like a good idea to fall to Earth from 128,000 feet…I’ll totally survive this one.’  I was a little scared for him, but he (miraculously) survived totally fine.

Did anyone else notice that the first people on the site was a news team?  I mean, even if I’m a photographer I think in that circumstance I would ask the guy if he was alright before I started taking pictures.

This is a cool article about the guy and the jump.  He was claustrophobic!

Finally:

I promise I have some non-soup dinners coming soon…I’m planning a light alfredo for dinner tomorrow.  The boyfriend just took the Physics GRE exam though (needed for graduate school, and it is a long, brutal test), and I wanted to replicate one of his favorites, the enchilada soup from Chili’s.

This is definitely a lightened up version of Chili’s, but I think when I make this again, I will do it in a stock pot, not the crock pot just so the soup will have a chance to reduce and get a bit thicker.  The crock pot is so easy though, and the flavors are definitely here, so it’s really a matter of preference.

—-

I’m going to tell you how I made this soup…the link to the original recipe shows the method of how to do it in a stock pot.

My chicken were frozen, so I let them cook in the crock pot for about 2 hours on medium heat with 1 cup of chicken broth and 1 cup water until they were cooked through.  Remove from the crock pot and shred with two forks in a smaller bowl.

I stirred the seasonings into my chicken, but I’m sure the soup would taste the same if you just stir everything in at the beginning and let it cook all day…this is a basic taco seasoning (ancho chili powder, cumin, paprika, garlic, salt, and pepper)

Next, I added chopped onion, the juice and zest of half a lime, and a tablespoon of fresh cilantro.  Then just let it cook on low heat until you’re ready to eat it.

I also added a can of pinto beans (juices and all to help thicken the soup) right before serving…I didn’t know if the beans would fall apart sitting in the slow cooker all day…it’s not a very photogenic soup, but it is pretty tasty.

Serve with shredded cheddar cheese, tortilla chips, salsa, and avocado or guacamole.

The cilantro isn’t nearly as overpowering as I was expecting it would be, but if I were making it for myself I would still leave it out.  The boyfriend really liked the soup as it is though, so I was pleased.  The seasonings are super flavorful, and the tortilla chips (especially when crumbled into the soup) are a great crunch.  Cheese and avocado for creamy richness, and you’ve got yourself a well rounded, incredibly simple (and relatively light) soup that tastes just like it came out of a restaurant!

Oh, PS, guys, how excited are you that The Walking Dead premieres tonight??  This show is terrifying.  I used to talk about how illogical that whole zombie apocalypse idea was and whatnot…now I have a plan for survival.  And own a machete.  Don’t watch it alone in a dark house or while eating anything, but otherwise it’s a great show.

—-

Chicken Tortilla Soup
Adapted from Iowa Girl Eats
Serves 4

2 chicken breasts
1 cup water
1 cup chicken broth, low sodium preferably (may need more if you like a larger liquid/broth ratio)
1 1/2 tsp ancho chili powder
3/4 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 cup chopped onion
Juice and zest of 1/2 a lime
1 T finely chopped fresh cilantro (you may want to use more if you like it more than I do)
1 can pinto beans (I poured in the whole can to help thicken the soup)

Toppings
shredded cheddar cheese
avacado slices
tortilla chips
salsa or pico de gallo (I used the same recipe from here)

  • Combine all ingredients (except beans) in a slow cooker and cook for at least 4 hours on low-medium heat until the chicken is cooked through
  • When ready to eat, remove chicken from slow cooker and shred in a separate bowl, then return chicken and juices to soup.  Also add in the can of pinto beans
  • Top with shredded cheddar cheese, avacado slices or guacamole, salsa or pico de gallo, crushed tortilla chips…whatever you like!  This soup would probably be awesome with rice or cornbread too!
Category(s): Dinner, Fall
Tags: , , , , , , , ,

One Response to

  1. Glad you tried the butterfinger bars! thanks for the linkup Smilie: :)

Leave a Reply

Your email address will not be published. Required fields are marked *

 

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>