As the weather starts to cool, soup begins to warm my thoughts. It soothes the soul and makes the cold a little more enjoyable, for those of you winter haters. Soups are so simple, and time is their best friend as the flavors blend meld together all day in your slow cooker. I love walking in the door after work all day and inhaling all the mouth-watering slow-cooked aroma that my crockpot has magically produced all day without me having to touch it.
I actually got this idea from a basic Chicken Tortilla Soup recipe I saw in a weekly ad, however, we happened to not have many of the ingredients, or it involved things Brad wouldn’t go near (big surprise). Per usual, some of my favorite new recipes start off as me trying to follow a recipe, then completely going off-course allow for an accidental new recipe. Oh well, that’s the fun part of cooking, you don’t always have to follow recipes, soup ones especially, you can mix and match anything you want, or just whatever is stocked in your kitchen.
Recently I’ve been trying to incorporate my new darling husband into meal-making. I think of doing this similar to having your kids help you with dinner. If they’re helping put it together, they eat better. Yes, I treat my husband like a child, at least when it comes to food. He would rather polish of an entire bag of Halloween candy for dinner rather than eat a vegetable, but the more I ‘ask for help’ the easier it’s been for me to get him to eat things he normally would pick out and shuffle to the side of the plate.
I really liked this soup, and even though it was in the slow-cooker the entire day, I think it was even better the next day as leftovers. The soup is broth based, with some cream added in at the very end, so it’s like a creamy soup’s….cousin. I was trying to save on some calories, so I used 1/2 and 1/2 instead of cream, and I just topped my bowl with cheese. Brad likes a creamy soup, so I stirred in a tablespoon or two of shredded cheese in his which thickened it up right away. Neither of us are huge fans of tortilla strips, and not their expensive, but it would have been an extra trip to the store, and we pretty big fans of FRITOS® so this was a no-brainer trade!
Added bonus, we had plenty of leftovers, the first day we both brought soup to work, and the following day, we just scooped the soup into mini-Cassoulet dishes lined with biscuits for a quick homemade pot-pie. Hubby had a great time playing with the biscuits making the base and the crust 🙂
Chicken FRITOS® Soup
3 cups of shredded chicken
3 cups of chicken broth
1 can of peeled tomatoes, then pulverized
1 small can of green chilies, undrained
1 can of black beans, rinsed
1 can of corn, rinsed
1 tbsp and 1 tsp lime juice (or a whole fresh squeezed lime)
1 tbsp of chili powder
1 tsp of cumin
1 1/2 tsp paprika
1/2 tsp salt
1/2 tsp of fresh ground pepper
1/2 tsp garlic powder
1 cup of 1/2 and 1/2
1 handful of shredded cheese (we use Kraft Mexican Blend)extra cheese for garnishing
1. In a slow cooker combine all of the ingredients except for the 1/2 and 1/2 and cheese, mix well. Cook on low for 6-8 hours.
2. Stir in 1/2 and 1/2 and cheese until combined.Let the soup heat up again for another 10 minutes.
3. Ladle soup into bowl, top with your favorite ingredients like cheese, cilantro, or sour cream then top with FRITOS® , or get the FRITOS® Scoops instead of a spoon!