Crock-Pot Chicken Tortilla Soup

I have recently been experimenting with some new crock-pot recipes for my family. Cooking in the crock-pot is so convenient, it allows you to make dinner while you are at work and come home to a ready cooked meal.  Since the season has changed soup was sounding really good for dinner. So I researched some chicken tortilla soup recipes and gathered the ingredients I wanted to put in my soup and went to the kitchen.

Here’s what I came up with!

Ingredients:

3 to 4 chicken breast meat, shredded

 1 can (15oz) reduced sodium black beans, drained

1 can (15oz) whole kernel corn

1 taco seasoning packet

1 can (15 oz) chicken broth

1 jalapeno pepper, diced (remove the seeds)

How To:

Preheat your oven to 350 degrees. Season your chicken breast w/ salt and pepper and bake for 30 to 45 minutes depending on the size of the pieces. Once finished, let rest and cool and then shred.

In your crock-pot, combine the rest of your ingredients. Set your crock-pot to low and let cook for 6 to 8 hours. 

Enjoy your soup w/ some tortilla chips, shredded cheese, sour cream or maybe some salsa!!

Slower Cooker Pinto Beans w/ Smoked Sausage

Happy Fall Everyone!

Now that Fall has arrived it is time to pull out those new recipes and get to cooking! I have lots of yummy recipes to share with you so let the cooking begin!

So my first recipe of the season is at the request of my fiance. He is a meat and potatoes kind of guy so pinto beans were right up his alley. I asked if he would rather have seasoned canned beans but no, no dried beans were what he wanted. I did some research to figure out how to prep the beans and recipes recommend for cooking time. After my research I gathered my ingredients and went to work.

Here is what I decided on:


Slow Cooker Pinto Beans w/ Smoked Sausage


Ingredients:
1lbs. dried pinto beans
3 celery ribs, chopped
2 green bell peppers, chopped
1 sweet onion, chopped
3 garlic cloves, minced
1 tbsp Creole seasoning
2 cups of chicken broth
1 package smoked sausage, sliced

How To:
Soak dried pinto beans in a stock pot overnight. Pour beans into the pot and fill up with water to completely cover the beans with a the water line about half an inch above the top of the beans.

Once beans have soaked, combine all ingredients into your crock-pot and add 1to 2 cups of beef or chicken broth to mixture.

Cover and cook on HIGH for 8 hours or until beans are tender

Serve with rice if desired!