Blog, Household Blog, Recipes

Slow Cooker Chicken Taco Soup

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.

Slow Cooker Chicken Taco Soup: YUM!

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. 

Our feast — I also made a Rotel/Velveeta/Cheese Dip, with Celery as a low-carb option.
This dip calls for a can of Rotel & Chiles, drained, a can of chili with beans, a package of cream cheese and a 16oz of velveeta. Heated all together on the stove with whatever dipping platform you choose!

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 🙂

Blog, Household Blog, Recipes

Thai Sweet Potato Soup

This week my food inspiration came from the New York Times. I’m an avid fan of the publication, particularly their puzzles, and while I’ve seen their recipes from time to time on Facebook I have never made one. While that still remains true — I have never tried a recipe recommended by the NY Times — I definitely gathered some good intel from them this week. The original recipe I looked at was for this Slow Cooker Coconut Curry Soup, however I have a stipulation that if I make something in the crockpot it should be a full meal. I’m cooking for myself, and to have a whole crockpot full of soup 20181112_103315.jpgbut to still need a sandwich or something on the side seems silly; a crockpot full of soup can easily feed me for four nights so instead of making this soup I took the thai/crockpot/sweet potato inspiration and headed in the direction of a more hearty soup that would be a full meal in a bowl.

What I came up with was this Thai Sweet Potato Soup, which left everything in chunks and added in more veggies to round things out for a more filling soup. I chose to add 20181112_103016.jpgmushrooms the the recipe also, because they’re delicious and why not? I did add those at the end so they would just cook a bit, not get soggy cooking over the course of a full day.

I have to be honest about this one — while it was tasty and filling it wasn’t as delicious as my soup last week, nor was it quite as tasty as I was hoping for. It was, however, warm and filling, and paired with an egg-roll on the side it was nourishing and got the job done.

In our household growing up we would say a recipe was “company food” if we really like a meal — meaning that the food was good enough to

20181112_194203.jpg
It sure looked like company food..

serve to friends at one of my parents many dinner parties growing up. Things on the list include cold sesame peanut noodles, artichoke chicken, my dad’s famous spaghetti sauce, among others. I would most definitely not qualify this soup as company food. It wouldn’t be bad for a family of four to finish up in a night or two, but it certainly wasn’t worth eating four days in a row. I did end up freezing half as I got called unexpectedly out of town this week, so I imagine by the time I eat it again it’ll be plenty tasty to enjoy for two more nights.

 

I’ll be back next week with some tips on how to re-purpose your Thanksgiving dinner leftovers. Until then, I’m wishing you a very happy holiday for you and yours, may your week, and your year, be filled with thanks, gratitude, peace and love. ❤