First I have to thank you if you are still reading my blog posts even if they’ve been sporadic these past few weeks.. I’ve had a lot going on and this year I’ve made a commitment to myself to take care of my mental health and help curb my anxiety by taking time to myself if that’s what I need, and taking a break from things that aren’t ‘serving me‘.
I do think this blog serves me in a great way — I get to share my love of cooking and the passion my family, truly my father, has for bringing people together with food. The same goes for my #traveltuesday posts and my love of traveling, and for some other exciting new additions (exciting for me at least) that I have coming to the blog in the new year.
Although I skipped blogging about food for a few weeks I certainly didn’t stop thinking about, cooking or consuming it! Last week my mom came to visit and she’s on the keto diet. She loves it and I wanted to help her stick to it at least a bit while she was out here visiting me. If you don’t know anything about the keto diet, it’s one that’s very, very low in sugar and carbohydrates. I don’t know the science behind all of it but I know it’s working for my mom so I thought I would find a recipe that was easy to make (once again employing the crockpot!) and that would stick to her diet, and I was craving taco soup, so I chose this recipe for Slow Cooker Chicken Taco Soup.
I was at least mildly skeptical of this soup. The main ingredient is cream cheese, and while I can get down with cream cheese piled high on my bagel I wasn’t sure about it being the main binding ingredient in my soup. This recipe checked every other box I was looking to fill, so I went for it.
I’ll be honest, when the soup was done cooking after 8 hours I was still a little concerned about the consistency. To make this one you just chuck all 6 ingredients in and hope for the best. I love all the flavors in it — taco, ranch, cream cheese, chicken — but again, the consistency had me worried. However, once I went ahead and shredded up the chicken everything turned around. The texture of the soup became much more palatable after the two pounds of chicken were mixed in consistently. I wanted something a bit thicker than the final product so I went ahead and mixed in two tablespoons of cornstarch to a bit of broth and mixed that in, letting it simmer until my mom got in from her snowy ride up the mountain from the airport. It was the perfect warm, hearty, tasty treat, with cheese and sour cream, cilantro, jalapeno and lime piled high on top. My mom was pretty mad that I ate the last bowl after our drunken shenanigans on Friday night.
I think you could easily modify this to be vegetarian — I would leave out the chicken, use veggie broth, and add black beans and corn at the end (to keep them from getting too soft in the crock pot), as well as some sliced up avocado on top for added protein.
Well that’s a wrap on this fantastic recipe. I’ll be making my own sort of recipe calendar for the next few months. My plan is to prep two-three batch meals on Monday that I can eat throughout the week. On top of running this blog/website and carrying out the jobs I’ve gotten as Christina Collaborates, I also work an office job and a hostessing job. The Vail Valley ain’t cheap and I’m hustlin’ hard. So on top of not having a lot of time, it’s important for me to stay well-fed to keep my blood sugar, and therefore my anxiety, well in check. I also want to be healthy and wouldn’t mind losing a pound or two. And apparently Obama did this kind of thing to eliminate menial choices to clear his brain for more important things. My best friend told me that, not sure if it’s true or not, but hey, it sounds good, and it’s certainly what I’m trying to do by freeing up some of my time and mental capacity. Keep following along for tips and tricks I learn along the way, as well as more tasty recipes each week.
Until next time, stay hungry my friends 🙂