It's been a fun week with lots of swimming and cousin time.
Lots of popsicles, too! I'm so thankful for this relaxed time with Noah.
Here is a photo of the hutch in my kitchen where I've started collecting some kitschy kitchen things. Love the bright red and aqua together with the floral platter and old green scale. The little jam jar is from Sadie Olive. Still working on it..
I've been working on my project for Donna's INSPIRED 2009 event next May. I'll have it completed this summer and am so excited about my progress so far. I've spent hours already in Home Depot, Michael's, Hobby Lobby, and looking thru magazines for inspiration. All I can say is that it will be a big project with lots of fun techniques on it. My goal is always to teach you something new and to inspire you to either make more of what we make or to transfer a technique you learned to another project. Sorry for being vague...but you'll see it soon enough. It's all on paper, post it notes, and sketch book pages right now anyway.
I am determined to use my slow cooker a lot this summer. It is so nice to have dinner ready and not have to heat up the house when it's so hot. However, there are lots of things that just don't taste right in the crockpot...chicken being one of them. I like chicken grilled or browned, not rubbery and white. So, I tried/modified a new recipe for dinner tonight and I thought I'd share it. It is YUMMY! If you have time to make the homemade taco seasoning, it's so much better. Lots better flavor and not as salty as the packaged. Also, the beans and corn can just be dumped into a strainer and rinsed under cold water. This makes the flavor better as well and cuts the saltiness.
Slow Cooker Chicken Taco Soup
(Jennifer's version)
1/2 onion, chopped (save about 1 Tbsp. of onion for chicken later)
1 16 oz. can pinto beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can whole kernel corn, drained and rinsed
14 oz. can crushed tomatoes
12 oz. chicken broth
1 sm. can diced green chiles, undrained
3 Tbsp. homemade taco seasoning (recipe below) OR 1 pkg. taco seasoning mix
1 1/2 lbs. boneless chicken breasts (will be cooked and shredded later)
shredded cheddar cheese
sour cream
sliced avocado
tortilla chips
1. Place the chopped onion, pinto and black beans, corn, crushed tomatoes, chicken broth, and green chiles in a slow cooker. Add taco seasoning and stir to blend. Set slow cooker on low heat, cover, and cook for 5 hours.
2. About 1/2 hour before you eat, heat up a non-stick skillet on medium heat with a small amount of oil. Salt and pepper the chicken breasts on both sides and place in the skillet. Toss in the leftover chopped onion and a little chopped garlic (optional) if you like. Let the chicken brown well on each side and remove from skillet. Let it cool on a plate until it can be handled. Pick up each chicken breast and pull it apart into shreds. Place shredded chicken into a bowl and set up an assembly line with the sour cream, avocado, chicken, and shredded cheese.
3. Serve soup in large bowls. Top with chicken, shredded cheddar cheese, a dollop of sour cream, and a few avocado slices. Tortilla chips can be served on the side or crushed into the soup. Enjoy!
* Recipe for Homemade Taco Seasoning *
"Deep summer is when laziness finds respectability." ~Sam Keen
Lots of popsicles, too! I'm so thankful for this relaxed time with Noah.
Here is a photo of the hutch in my kitchen where I've started collecting some kitschy kitchen things. Love the bright red and aqua together with the floral platter and old green scale. The little jam jar is from Sadie Olive. Still working on it..
I've been working on my project for Donna's INSPIRED 2009 event next May. I'll have it completed this summer and am so excited about my progress so far. I've spent hours already in Home Depot, Michael's, Hobby Lobby, and looking thru magazines for inspiration. All I can say is that it will be a big project with lots of fun techniques on it. My goal is always to teach you something new and to inspire you to either make more of what we make or to transfer a technique you learned to another project. Sorry for being vague...but you'll see it soon enough. It's all on paper, post it notes, and sketch book pages right now anyway.
I am determined to use my slow cooker a lot this summer. It is so nice to have dinner ready and not have to heat up the house when it's so hot. However, there are lots of things that just don't taste right in the crockpot...chicken being one of them. I like chicken grilled or browned, not rubbery and white. So, I tried/modified a new recipe for dinner tonight and I thought I'd share it. It is YUMMY! If you have time to make the homemade taco seasoning, it's so much better. Lots better flavor and not as salty as the packaged. Also, the beans and corn can just be dumped into a strainer and rinsed under cold water. This makes the flavor better as well and cuts the saltiness.
Slow Cooker Chicken Taco Soup
(Jennifer's version)
1/2 onion, chopped (save about 1 Tbsp. of onion for chicken later)
1 16 oz. can pinto beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can whole kernel corn, drained and rinsed
14 oz. can crushed tomatoes
12 oz. chicken broth
1 sm. can diced green chiles, undrained
3 Tbsp. homemade taco seasoning (recipe below) OR 1 pkg. taco seasoning mix
1 1/2 lbs. boneless chicken breasts (will be cooked and shredded later)
shredded cheddar cheese
sour cream
sliced avocado
tortilla chips
1. Place the chopped onion, pinto and black beans, corn, crushed tomatoes, chicken broth, and green chiles in a slow cooker. Add taco seasoning and stir to blend. Set slow cooker on low heat, cover, and cook for 5 hours.
2. About 1/2 hour before you eat, heat up a non-stick skillet on medium heat with a small amount of oil. Salt and pepper the chicken breasts on both sides and place in the skillet. Toss in the leftover chopped onion and a little chopped garlic (optional) if you like. Let the chicken brown well on each side and remove from skillet. Let it cool on a plate until it can be handled. Pick up each chicken breast and pull it apart into shreds. Place shredded chicken into a bowl and set up an assembly line with the sour cream, avocado, chicken, and shredded cheese.
3. Serve soup in large bowls. Top with chicken, shredded cheddar cheese, a dollop of sour cream, and a few avocado slices. Tortilla chips can be served on the side or crushed into the soup. Enjoy!
* Recipe for Homemade Taco Seasoning *
"Deep summer is when laziness finds respectability." ~Sam Keen
4 comments:
Thanks for sharing your taco soup recipe, it sounds wonderful!
:-)
Red and aqua together are my favorite right now. : )
Can't wait to see your Inspired project!
Jennifer!!!!!!!!!!
My mom had a box JUST LIKE the one you have in your picture, the one with the blue top!!!! I remember she kept buttons in it for her sewing. When I saw it, I had to call her and ask her if she still has it. She has since given it to my sister-in-law who is a master seamstress. Just thought I would share that with you, what a great memory your picture brought back. I had forgotten about it. Thanks for ALWAYS sharing!
Marilyn
Oakland TN
P.S. Thanks for the crock pot recipie too!!!!
Jennifer, I have gotten so many great recipes from your blog! Thanks so much for sharing these. My family LOVES your BBQ chicken wraps.
Karen Moore
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