Hello! One of these days, things will slow down right??? We are still waiting for it to dry up to begin planting. Kevin’s going to try a little this evening to see how things are running and will hopefully be going good all day for the next few days. Then it’s suppose to rain again this weekend! We’re also finishing up with Hudson’s soccer games, Axten’s been out in Nebraska with my parents fishing, and the twins are 7 months old tomorrow!
I’m trying to finish up a presentation for a conference I’m attending soon among many other things. It’s finally nice again and I need to finish planting my garden and laying mulch in the flower beds. Hopefully can get that done soon!
The other evening it was chilly outside and I had the ingredients to make this chicken tortilla soup. Well most of them. I may have made a quick phone call to Kevin to stop at the grocery store on his way home, but it was mainly for the toppings! I actually didn’t throw this in the slow cooker until a little after 4pm. The afternoon had gotten away from me. I did defrost the chicken breasts part way so it would cook faster. It turned out great, just two hours later!
Here’s the recipe! It would be perfect with a margarita tomorrow for Cinco de Mayo! Enjoy!
- 5 large skinless chicken breasts (can be frozen or thawed)
- 1 can cream of chicken soup
- ¾ c. Greek yogurt (or can use sour cream)
- 4 T. chicken base (or bouillon), divided
- 1 t. cumin
- ¾ c. salsa
- 2 c. frozen corn
- 1 can black beans, drained and rinsed
- 1 c. brown rice
- 2 c. hot water
- 2 c. shredded cheddar cheese
- Optional Toppings:
- Additional shredded cheese
- Cilantro, chopped
- Lime slices
- Green onions
- Tortilla strips or chips
- Greek yogurt or sour cream
- In a slow cooker, place the chicken breasts. In a large bowl, mix the cream of chicken soup, Greek yogurt, 2 T. chicken base, cumin, salsa, corn, and black beans. Pour over the chicken. Cook on high for 3-4 hours or low for 4-6 hours.
- Remove the chicken and shred with two forks. Place the chicken back in the slow cooker and add the brown rice and hot water mixed with the additional 2 tablespoons of chicken base. Cook for an additional 20 minutes or until the rice is done. Stir in the 2 cups of shredded cheddar and serve hot. I listed optional toppings. We thought this soup was great as is, but it's even better with a few toppings such as a dollop of Greek yogurt, some cheddar cheese, cilantro, green onions, and a squeeze of lime juice. Enjoy!