It has been a rather nasty flu season, as the news tells me, but I have yet to experience it. Thank God. Not to jinx myself, but I don’t think I’ve had the flu since I was very young. What I do frequently get is sinus infections, and one is plaguing me as I write this post. It feels like my entire face is stuffed with cotton. I’m sniffly, tired, and downright miserable, but as I said yesterday on FB, a good book, hot tea, a sweet dog cuddling next to me, and the smell of a savory and spicy soup slow cooking away on the counter makes this illness totally bearable. Ghostface is taking time to rest as well…
So while I’m drowning in tissues and hoping this is very, very temporary, I invite you to try is little gem of a recipe. It’s super easy, with minimal prep. There are many mods you can make, like using homemade chicken stock and roasting poblano peppers like in some of my other recipes, but when you feel like a truck ran over your face, you are less likely to put in the extra effort. Which is okay. Your culinary repertoire should have plenty of throw-together recipes easily executed in under half an hour. This will keep you in the kitchen and out of the drive-thru line, trust me.
Happy Thursday, and to all my fellow sicklies – get well soon!
Slow Cooker Chipotle Chicken Soup
Like I said before, you can modify this in a myriad of ways. Add more beans if you like, or corn. Add just a 15 oz can of crushed tomatoes if you like it a little more brothy. Maybe add some cubed sweet potato. Use less or more chipotles, depending on your heat preference. You can also get nuts with the garnishes, like using sour cream or shredded cheese. Get crazy!
- about 1 pound chicken breasts (2-3 breasts)
- 1 28 oz can of crushed tomatoes
- 1 15 oz can of black beans
- 2 4 oz cans of diced green chilies
- 1 32 oz box of low sodium chicken stock
- 1/2 red onion, diced
- 4 garlic cloves, minced
- 2 large chipotles in adobo, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- sliced avocado and cilantro for garnish
Add first 10 ingredients to slow cooker. Season with salt and pepper. Set for 4 hours on high or 8 hours on low. Once done, remove the chicken breasts to a plate and shred chicken with two forks. Return to soup. Check for seasoning. When plating, top the soup with cilantro and sliced avocado, or whatever garnish you chose.