Sorry for the lack of hellos, lately, friends.
One of my bestest friends/other half through college was married at the Boston Public Library this past weekend in truly glorious fashion.
And another BFF (Yep. I have a few. Don't judge.) was home for said-wedding from California.
So, basically...
Sorry I've been drunk. And not cooking. Or writing. And drunk.
Sorry...I'm not sorry.
Anyway! I concocted this little bowl of deliciousness a little while ago and now, as I type this and look at the photos, I am salivating. This was so easy, relatively cheap, and very tasty. Amount of heat is totally your call - I just don't bat an eyelash at sweating profusely while eating my lunch. How cute?
Allie's Chicken Tortilla Soup
What It's Made Of:
- 2-3 bell peppers of different colors, diced
- 3-4 hot peppers (Jalapenos or Anaheim chilis - I couldn't find jalapenos at Market Basket for some reason)
- 1 cup or so of cooked chicken (I stripped a rotisserie bird of some light and dark meat for some variety)
- 1 16 oz can diced tomatoes
- 1 16 oz can black beans
- 1/2 cup hot salsa
- Zest and juice of 3 limes
- 1 palmful or so of the following spices: hot chili powder, ground cumin, garlic powder, paprika, sea salt, black pepper, Adobo
- 1 32 oz container chicken broth (low sodium optional)
- 1 bunch cilantro
- Tortilla chips and shredded cheddar, for garnish
How It's Made:
I slow cooked this for a few hours while I ran errands on Sunday, so if that's an option, follow this. If not I am sure a half hour or so over medium heat on the stove top with be just fine.
- Combine all ingredients except cilantro, tortilla chips and cheese in a slow cooker and allow to come together for 2-3 hours on low
- Top bowl with crumbled tortilla chips, chopped cilantro, and shredded cheddar
- Nom. Sweat. Repeat.
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