Crockpot Creamy Chicken Taco Soup

I hope you haven’t thrown your Crockpot away after watching the This Is Us episode where Jack died. This soup recipe is too delicious not to make. Jeremiah and I cooked it during a recent icy storm that caused us to work from home.

Crockpot Creamy Chicken Taco Soup by Eating on a Dime
IMG_06192 boneless, skinless chicken breasts
1 can of black beans
1 c. frozen corn
½ onion chopped
1 can of diced tomatoes with green chilies (8 oz.)
2 c. chicken broth
2 T. taco seasoning
1 tsp. garlic salt
1 package of cream cheese

Toss everything except cream cheese in Crockpot. Cook on low for 5-7 hours. Remove chicken and shred with forks. Add back in chicken and cream cheese. Cook for an additional 30-60 minutes. Top with shredded cheese, green onion, sour cream, pico, or crushed tortilla chips.

Notes:

  • I used frozen chicken breasts and cooked for the full time.
  • I used reduced sodium chicken broth, reduced sodium black beans, and 1/3 less fat cream cheese.
  • I also used a local brand of taco seasoning – Spanish Gardens. It has only ingredients you can read – no weird things like those packages in you find in your new pair of shoes.
  • I added a salsa, a little queso and shredded cheese to my bowl. I ate mine with Xochitl tortilla chips. Jeremiah added fresh pico, fresh cilantro, and shredded cheese.
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Tortilla Chicken

72b2b6a5-cc89-4230-bfe7-7021e7fe9d55On our honeymoon in San Antonio, Jeremiah and I took a day trip to Gruene. The locals call it Green because that’s what the German word means. We were surprised to learn about the rich German culture in the area. And without a doubt, Gruene was probably our favorite part excursion. This is little town is filled with wineries, restaurants, music performances, and adorable shops.

Our first stop was the Winery on the Gruene. Jeremiah and I always like to ask the locals where they like to eat. We were told people always go to Gristmill River Restaurant & Bar but we should checkout Gruene River Grill. The woman said the food was just as good (if not better), the wait would be shorter, and they have air conditioning. AC in Texas July – I was sold. Jeremiah ordered the Pan Seared Redfish and loved it. I ordered Queso Chicken. This dish was something I thought I might be able to recreate at home. The recipe below was Jeremiah and my attempt to recreate. I think we got close on the chicken but I can’t come anywhere close to the best black beans and rice I’ve ever eaten. We used Vigo Black Bean and Rice because they are pretty good.

Tortilla Chicken by Amber Bourek
IMG_0169.JPGBoneless skinless chicken breast
Salsa Verde
Crushed tortilla chips
Queso salsa

Marinade the chicken in Salsa Verde. Then, roll in crushed tortilla chips coating both sides. Place in a sprayed baking dish. Cook at 350 degrees for 25 minutes. Top with queso and return to the oven for 5 additional minutes.

Notes:

  • You can make salsa verde from scratch. We used a jar.
  • The original recipe also had Monterey jack cheese on the chicken and topped with pico de gallo.

Homemade Tortilla Chips

My grandparents are both diabetic. As they are getting older, they tend to eat out for every meal they actually eat. That means less paying attention to ingredients and skipping meals. While home for the holidays, I decided to do a little baking for them. To be quite honest, I bit off more than I could chew. I had dozens of recipes I thought I could make in a day – soups, casseroles, entrees, and desserts using veggies. In about 10 hours time, I made 13 entrees, 4 side dishes, and 3 snacks.

My Grandpa loves salsa so I decided to make him fresh salsa with some homemade tortilla chips. My thought process was to pick a low-fat, high fiber, and whole grain tortilla I could bake. I cooked these up and my Grandpa loved them. I hope you like them too.

Homemade Tortilla Chips Homemade Tortilla Chips by Simple & Delicious
Six – 10 inch flour tortillas
3 T. melted butter (I used unsalted butter)
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. seasoned salt
1/4 tsp. garlic powder
1/8 tsp. pepper

Brush mixture on both sides of tortillas. Use cookie cutter to cut into shapes. Bake at 400 degrees for 7-9 minutes. Chips will crisp a little bit when they cool.

Notes:

  • I used scissors to cut into triangle shapes (a pizza cutter would also work). I only coated one side and I thought it was still good.
  • I used Wildtree Fiesta Salsa Mix for the salsa. Wildtree is certified organic – meaning you can read all the names of the ingredients on the side of the bottle and know what they are. 1/4 c. of the mix combined with a can of low sodium diced tomatoes in a food processor makes a great salsa. Just refrigerate for two hours before serving. One of the dried ingredients though is peppers so if you want a milder salsa don’t use as much mix.