mexican

Week 12: Chicken & Black Bean Soup 

Yep, Week 11 doesn’t exist because ¯\_(ツ)_/¯. 

This soup is AWESOME. It’s like burrito soup, which does not sound great, but trust me. 

Chicken & Black Bean Soup

Adapted from Make It Fast, Cook It Slow by Stephanie O’Dea

  • 1.5C chopped vegetables (I used carrots and onions, but you could really use whatever)
  • 1T minced garlic 
  • 3 (15oz.) cans black beans (don’t drain or rinse)
  • 1 little can Hatch chiles
  • 1 (15oz.) can diced tomatoes 
  • 2C chicken stock 
  • 2 packets of taco sauce (from that Baggie of sauces you keep in the fridge)
  • Two big handfuls of frozen corn
  • 4 chicken thighs (mine went in frozen)
  • 1T taco seasoning 
  • Salt and pepper 
  • Cheese, sour cream, chopped avocado, and/or hot sauce to top

Plop everything but the toppings into the crockpot. Mix. Cover and cook for 8-10 hours on low. Halfway through cooking time, carefully remove chicken from crockpot and dice. Use an immersion blender to mostly smooth out soup. Add chicken back in, cover, and continue cooking. 

Week 3: Chicken Burrito Bowls and Laziness

I cooked on Tuesday last week and it lasted us… well, I’m having it for lunch tomorrow. Some recipes are like that. This is one of them. It’s a recipe I posted last summer, but I tweaked it a little and now it’s even better.  

Chicken Burrito Bowls

Adapted from myself

For chicken filling

  • 2 boneless, skinless chicken breasts (I put mine in the crockpot frozen)
  • 1 15oz. can black beans
  • 1 15oz. can diced tomatoes
  • 1T olive oil 
  • 1 red bell pepper, seeded and diced 
  • 2 Anaheim chiles, seeded and diced (wear gloves!)
  • 1T taco seasoning (I use this recipe)
  • Salt and pepper to taste
  • 1C frozen corn

For burrito bowl

  • Hot cooked rice
  • Shredded Mexican cheese 
  • Chopped avocado
  • Sour cream
  • Hot sauce

Place the chicken breast in the crockpot. Dump in the black beans (with liquid) and tomatoes. Heat olive oil in a small nonstick pan over medium heat. Sauté red pepper until slightly soft and add to crockpot. Add Anaheim chiles to pan and cook until they have a bit of color. Add to crockpot. 

Sprinkle taco seasoning, salt, and pepper over everything in crockpot and kind of poke it with a spoon so it gets mixed into the peppers, tomatoes, and beans. Cover and cook on low for 8 hours. Thirty minutes before serving, add frozen corn and cover again. 

Shred chicken with two forks and serve over rice with burrito fixings. 

Vision (and Naked Burritos)

I’ve had glasses for almost 28 years. I turn 30 in two weeks. I cannot comprehend only needing glasses sometimes or losing a pair. It’s pretty impossible to lose glasses when you only take them off to sleep and shower. 

I wore my glasses on my wedding day, to the consternation of a few people who told me to get contacts because it would look better in the photos. Well. My husband wore his glasses at our wedding and no one thought that was weird. 

I’m getting new frames today and I’m nervous about it. I can’t see myself without my glasses so I basically only exist when I have them on. They are a huge part of my identity. I hope I like what I see when I put on my new face. 

Pretend this is a segue because it’s before 9am and you should be nice to me. Naked burritos! I threw these together the other day when I couldn’t get out to the store and needed to make something relatively good. They turned out wonderfully and are now on our regular rotation. 

Naked Burritos

For chicken filling

  • Boneless, skinless chicken breast (if you use two, double the rest of the ingredients)
  • 1 15oz. can black beans, drained and rinsed
  • 1 15oz can diced tomatoes
  • 1 little can Hatch chiles
  • 1 chipotle in adobo
  • 1C chicken stock
  • 1T taco seasoning 
  • Salt and pepper to taste

For burrito bowl

  • Hot cooked rice
  • Shredded Mexican cheese 
  • Chopped avocado
  • Sour cream
  • Hot sauce

Place the chicken breast in the slow cooker. Top with beans, tomatoes, chiles, and taco seasoning. Blend chicken stock with chipotle in adobo until smooth and pour over chicken. Cook on low for 8 hours. Shred chicken with two forks and mix with sauce. 

Scoop rice in a bowl, then top with chicken and other desired burrito toppings.