black beans – Page 8 – The Pajama Chef

Crockpot Chicken Tortilla Soup

October 28, 2010December 14, 2015 Sarah

I’m not entirely sure what is wrong with me. My tastes are a-changin’. I didn’t used to like peas, but now I made a dish and purposely bought peas to put in it. I didn’t used to really like soup, and since beginning this blog in July, have made soup at least twice [and that’s a LOT for me!]. I usually just tolerated it when it was on the menu, with the rare exception of a few varieties, but now I’m saving recipes for soup left and right!

My latest soup creation was Chicken Tortilla Soup in the crock pot. It was so easy and I bet you even have most of the ingredients in your pantry/fridge already! You can just put everything in the crock pot in the morning and presto! Dinner is served. There’s just something really satisfying about getting home and having a ready-made, tasty dinner.

Rich in flavor and in spicy goodness, a steaming bowl of this Chicken Tortilla Soup is the perfect end to a blustery fall day. In each delicious bite the spices that absorbed into the broth and chicken during the hours of simmering can be tasted and savored. The soup is spicy with just enough zest and zing for the spice lover of your family [Benjamin!], but mild enough for a more delicate palate [me!]. Even the kitty wanted some too! You should probably make this over the weekend… it’s supposed to be on the chilly side!

Crockpot Chicken Tortilla Soup

Servings: 8-10
Time: 8 hours
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Ingredients:

1 pound chicken, cooked and shredded
6 cups chicken broth
15 ounce can diced tomatoes w/ green chilis
12 ounces frozen corn
2 cups black beans [drained and rinsed if from a can; I cooked some dried black beans up the night before but you can use either.]
1 tablespoon lime juice
1 teaspoon garlic powder
1/2 teaspoon dried cilantro
1/2 teaspoon onion powder
1/2 teaspoon tomato paste
1/2 teaspoon ground cumin
couple dashes red pepper flakes
couple dashes cayenne pepper
1 bay leaf
shredded cheddar cheese
sour cream
broken tortilla chips

Directions:

Combine all ingredients except cheese, sour cream, and tortilla chips in a crock pot and stir several times to combine. Cover and cook on low for 8 hours. Remove bay leaf and enjoy! Serves 8-10.

Note:

To make this without a crock pot, combine all the ingredients in a large stock pot and simmer, covered, for at least an hour to get the same effect.

Question of the Day: How have your tastes changed over the years?

Chicken, Main Dishes, Recipes

Crock Pot Santa Fe Chicken

September 13, 2010September 9, 2015 Sarah

As I have said before on this blog, Mexican food is the best. [See here, here, and here if you don’t believe me! Or even if you do. :)] I could eat it for days on end, I think. I’m always on the lookout for new recipes, because a girl can only have tacos so many times! When I saw this recipe on Iowa Girl Eats, I was instantly intrigued because it looked so easy and so tasty. I knew I had to make it, and so I did on a recent weekend day. [I have this fear of fire, and it just makes me nervous to leave a crock pot on all day while we’re away, especially with our low kitchen cabinets (no counterspace without cabinets over it) and our kitty who enjoys hanging out on the kitchen counters when we don’t chase her off… so crock pot recipes are reserved for days when we’ll be home.]

We found this dish to be so flavorful! I love how Ben put it when he said that the zest of the seasonings combined with the taste of each individual ingredient gave it a distinct Southwestern or Tex-Mex feel. I really enjoyed how the toppings of cheese, sour cream, green onions, lettuce, and cilantro blended with the rice and chicken to bring everything together and make every bite different and unique. Don’t skimp on the fresh cilantro or green onions–you’ll regret it if you do! 🙂

This chicken is also really versatile. Initially, we ate it on a bed of rice [brown for me, white for him] and scooped up more with tortilla chips. Then… I made oven-baked burritos–just roll up tortillas stuffed with the chicken filling and a slab of cream cheese [sounds weird, but tastes amazingly creamy] and place in an oven-safe baking dish in a 400 degree oven for 10-15 minutes or until crispy. Top with shredded cheese the last few minutes of baking and with other toppings after it comes out of the oven and before it enters your mouth. Finally, I made nachos. No matter how you serve it, you will find it yum-a-licious!

Crock Pot Santa Fe Chicken

Servings: 10+
Time: 7-8 hours
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from Iowa Girl Eats

Ingredients:

15 ounces chicken broth
15 ounces canned diced tomatoes with green chili peppers
15 ounces canned black beans, drained and rinsed
8-10 ounces frozen corn
3 green onions, chopped + more for serving
1 teaspoon dried cumin
1 teaspoon dried cilantro [also called coriander]
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper [or more if you like a lot more kick]
1 pound chicken breasts, thawed
fresh cilantro, chopped for serving
cheese for serving
sour cream for serving
lettuce for serving

Directions:

Add all ingredients to a crock pot with the exception of the fresh cilantro and the additional green onion for serving [but do put in the 3 chopped green onion… pieces? stalks? stems? What are they called? Anyone??!]. Cook on low for 7 hours. If you’re in a rush, you could probably cook it on high for 3-4 hours but I haven’t tested that out.

Remove the chicken breasts and shred with 2 forks or a combination of fork and fingers if you’re like me. 🙂 Return to crock pot, and stir to combine. Taste and adjust seasonings if necessary.

Serve over cooked rice or tortilla chips, or in tortilla shells. The possibilities are endless! Top with any combination of green onions, cheese, sour cream, cilantro, and lettuce.

Notes:

This recipe makes enough to feed a crowd or feed two people many times. I think we’ve each had about 5 servings and we still have plenty more waiting in the freezer for a busy day. So have your tupperware on the ready!

Main Dishes, Recipes, Soups

Summer Mexican Soup

August 6, 2010June 4, 2015 Sarah

A second soup recipe in a row?!? What is happening with Sarah? I don’t even really like most kinds of soup! Crazy.

Since my husband likes lists, I thought I’d make a list of the top ten reasons why I love this Summer Mexican Soup.

I forgot I was eating soup while eating this soup. That never happens!
SMS has texture. No smooth soups for me, thank you!
SMS is not oily or salty [which is why I don’t like broth-based soups. We determined this last night.]
SMS is definitely a veggie soup without having soggy veggies. Yuck!
SMS has protein so it’s filling without being heavy. Husband even thought so, and the meat was MIA. *gasp*
This recipe is quick to make… about 30 minutes, tops.
The corn makes this soup sweet.
The beans and tomatoes and spices make it savory.
This recipe made a ton, so be ready to feed a crowd, freeze a bunch of lunches, or cut the recipe down to fit your needs. Love the cook once eat many times strategy! 🙂
SMS is summery, fresh, and reminds me of a good Mexican meal! Delish!

Summer Mexican Soup

Servings: 4
Time: 25 minutes
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utilizing the base recipe from Lynn’s Kitchen Adventures

Ingredients:

8 ears of corn on the cob [I used raw; Lynn used a combination]
3 tablespoons margarine
3 cups of water, divided
1 cup skim milk
1 cup black beans, drained
1/2 cup diced tomatoes, drained [I used a canned Mexican-style blend]
1/4 teaspoon red chili pepper flakes
1/8 teaspoon garlic salt
1/4 teaspoon chili powder
1/8 teaspoon pepper

Directions:

Slice the kernels off the cob. I found it was easiest to do this while standing the ear of corn up in a shallow bowl so the kernels don’t fly everywhere… that didn’t happen to me or anything ;). In a food processor, puree the corn kernels with 1 1/2 cups water. I left the kernels a little rough and somewhat textured, without completely smoothing them over. Add the corn to a saucepan along with the rest of the water, milk, and margarine. Heat for 2-3 minutes, then add beans, tomatoes, red chili pepper flakes, garlic salt, chili powder, and pepper. Cook mixture for about 10 minutes over medium heat and adjust seasonings if desired.

Notes:

I served this soup plain with a side salad. I think it could be jazzed up tortilla soup-style with tortilla chips for crunch and/or dipping, some shredded cheese, grilled chicken, chili peppers for additional spice, and sour cream. However, I thought it was great as is but everyone’s tastes are different. Enjoy! 🙂

After posting this recipe I am hungry! In fact, I’m going to have some for lunch with a black bean quesadilla! Yum!