Recipe Review from 11/5/2018

BIG Trees...

A very quiet week as we recovered from vacation, jet-lag and Sunday's 15 hours of travel.  I froze a couple meals prior to leaving, to get us by until I could get to the grocery store on Tuesday, and even then the meal plan was kept pretty simple. 

We heard from the appliance store!  Our new stove should be delivered tomorrow!  Whoo hoo! 

Mon (yoga) - lentil soup and sourdough bread
Tues - Fried Chicken from SuperOne
Wed - Slow cooked chicken tortilla soup
Thurs (yoga) - leftover soup
Fri - cheese, bread and fruit platter

Slow cooker Chicken Tortilla Soup (Facebook) gluten free
The husband found this on Facebook and I don't have a way to link to the video.  A tasty southwest inspired creation that is seriously simple to toss together.   Easily doubled  to feed a larger crowd.  We did assemble the night before, stored it in the fridge, then cooked during the workday.   There is an option for making your own corn tortilla strips - but you could just buy some fritos or corn chips and it would work just fine.

Serves 4-6 (we got 5 servings)

1 lb boneless, skinless chicken breasts
1 15oz can black beans, rinsed
1 cup frozen corn
2 bell peppers, chopped (I used 1 red and 1 yellow)
1 white onion, chopped (1 used about 1 cup)
1 15 oz can fire roasted tomatoes
3 cloves garlic, minced
1 tbsp cumin
1 tbsp chili powder
1 tbsp kosher salt (this seemed to be a bit much...)
2 cups low-sodium chicken broth

1 cup shredded Monterrey jack cheese

1 tbsp EVOO
3 small corn tortillas, cut into strips

sliced avocado
sour cream
lime wedges

Combine Chicken through chicken broth in slow cooker. 
Cook on low 6-8 hours (adjust cooking times to your slow cooker). 
Shred chicken (you can do this right in the pot).
Add cheese to pot and let melt.  (I put cheese over individual bowls)
Serve with chips, avocado, sour cream and lime wedges.