Not a lot of cooking going on this week. Between a lot of evening meetings, birthday dinners for friends, and cravings for Mexican, we didn't do so much cooking. Hope you'll still link up with me this week!
Major kudos to Kate for sharing this recipe on her blog. It was a big hit! I had never cooked with polenta before, but I was a big fan. It was pretty easy, and was a nice variety from our usual pasta and rice. Definitely saving this meal.
Chicken Tortilla Soup
I sort of just made this soup up after looking at a bunch of enchilada soup and taco soup recipes. It ended up being delicious! I will certainly make this again...
5 cups chicken stock
1 small rotisserie chicken, chicken pulled
2 tsp ground cumin
2 tsp chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
1 small can of green chiles
1 large onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
1 cup corn (I used frozen)
shredded pepper jack cheese
1 avocado, sliced
- Mix first twelve ingredients in slow cooker.
- Set slow cooker on low and cook for 8 hours.
- Serve soup and top with cheese, cilantro, avocados, and tortilla chips.