Slow Cooker Chicken Tortilla Soup

Is there anything better than coming home late from work and having one of your favorite meals already made for you? Why yes there is…when it’s chicken tortilla soup! Now, I don’t want to say that I’m lazy, but let’s be honest: who wants to cook after work? Definitely not me. Half the time I find myself rummaging through half eaten blocks of cheese leftovers because I would rather be malnourished that cook.

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Alas, the “winter” months are still upon us here in Seattle and though I can’t wait for some warmth, I might as well embrace soup season while it’s still here.

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Throw it all in the good ol’ crock pot, turn it on, botta bing botta boom, you’ve got soup.

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Slow Cooker Chicken Tortilla Soup

1 pound chicken breast
4 cups chicken broth or stock
1 small onion, diced
2 cloves of garlic, minced
1 15 ounce can fire roasted tomatoes with green chiles (Trader Joe’s has it)
1 12 ounce jar fire roasted red and yellow peppers (Trader Joe’s again)
1 cup frozen fire roasted corn (you can also use canned of fresh)
1/4 teaspoon spicy mexican style chili powder
1 1/2 teaspoons salt
1 teaspoon ground pepper

Mexican blend shredded cheese
Avocado
Crumbled tortilla chips

Throw everything from the chicken breast to the ground pepper into the slow cooker and cook on low for 8 hours (or high for 4).

Before serving, shred the chicken breast with two forks (or you can use small chicken breast pieces to make it easier).

Top with a generous heap of mexican blend shredded cheese, crumbled tortilla chips and avocado. I like to use half of an avocado for 1 bowl of soup, but that’s just my personal preference.

Enjoy with chips, salsa and guacamole and maybe throw in a dos equis ;)

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Grilled PB&J with Bacon

You read that right, grilled peanut butter and jelly with bacon.

pbjGrowing up, pb&j was always my favorite sandwich to get in my lunchbox, probably because that happened maybe once every few months. I’m thankful now, at the ripe age of 23, that my mother sent us off to school with fruits and veggies instead of sugary snacks, but in elementary school, nothing was worse than waiting all morning to eat, only to find a turkey sandwich and carrot sticks. The first time I moved out on my own, I started perfecting my sandwich making craft and thus, the grilled pb&j with bacon was born.

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Grilled PB&J with Bacon

2 slices of thick cut applewood smoked bacon
2 slices of sourdough bread
Real chunky peanut butter (like Trader Joe’s brand or Adam’s)
Real fruit preserves of your choice (I used blueberry from Trader Joe’s)
Butter

Heat a large pan or an electric skillet over medium/high heat and cook the bacon.

While bacon is cooking, spread a huge dollop of PB on one slice of bread and another huge dollop of jelly on the other.

In the same pan/skillet (or a different one if your pan is too small) melt about 1/2 of a tablespoon of butter and grill both slices of bread (on the plain sides) until both are a crispy, golden brown.

Add the bacon to one of the slices of bread, fold them together and you’ve got yourself a Grilled PB&J with Bacon!pjb3

I mean come on, look at that mouth-watering baby!