It’s wet n’ stormy weather outside. There’s a spicy salsa beat pumping from the speakers. A delicious and healthy chicken tortilla crock pot soup cooking in the kitchen. This is exactly what is happening in my life right now… well, everything except for the salsa music part.
We have a recipe here that lets you easily scale the spiciness and is simple enough that anyone can cook it. It essentially boils down to one step: dice everything and throw into crock pot, go to work or school, come home and eat.
Lets do this!
1.5 to 1.75 lbs boneless skinless chicken breast
1 bell pepper (red or green, I normally buy whatever is cheapest)
1 yellow onion
1 jalapeno pepper (keep the seeds if you want it to be more spicy, bin the seeds if you want it less)
2 15oz cans diced tomatoes (do not drain, we want that juice)
1 15oz can black beans (optional recipe is great without)
2 cup chicken broth (I use the reduced sodium stuff)
2 garlic cloves (finely minced)
1 tsp red pepper flakes (if you like your soup on the less spicy side, start with a 1/2 tsp)
1 tbsp chili powder (if you like your soup on the less spicy side, start with a 1/2 tsp)
1/2 tbsp ground cumin
2 bay leaves
avocado (cubed, to use as a soup topping prior to serving)
Add all ingredients to crock pot (except the avocado). Make sure the chicken is covered by all of spices, juice, and vegetables.
Cook on high for 4-5 hours. Remove chicken, using a pair of forks (or whatever your preferred method is, ninja sais or robotic claws work also ) shred your chicken, return chicken to pot. Cook on low for another 2 hours.
Salt and pepper to taste. I normally do 10-15 cracks on the pepper mill for mine, but I like it a bit more peppery.
Throw your soup in a bowl, toss some cut up avocado chunks on top and enjoy!
Pulled pork. Pork that is pulled apart (by hand – caveman style!) and slathered in sauce. Super easy to make when it’s unhealthy and loaded with sugar… but I’ve never really found a recipe that both made my mouth water AND is good for you.
This recipe is a lot different from the normal bbq pulled pork sugar-bomb we normally have, but it’s amazingly tasty and with a different flavor profile, it’s a nice change up from the same-ole same-ole “meat with red sauce” that can quickly become routine.
So drop your preconceived notions on combining ginger, apples, and pork and let’s give this a go!
2-2.25lb pork shoulder (I buy the cheapest hunk of meat they have normally)
1 large onion
3 apples (I prefer red apples, but anything you have on hand will work)
1 cup beef broth (I use the low sodium stuff)
1 tbsp honey
1 tbsp ginger (buy fresh, it makes a difference!)
1 tsp cinnamon
½ tsp paprika
2 medium garlic cloves
1 bay leaf
1 tsp salt
pepper to taste
Core your apples and cut into small cubes. Slice up all of your onions. Make a bed along the bottom of the crock pot using roughly half your apples and onions. Put your meat in the crock pot. Add the rest of the onions and apples on and around your pork.
Grate your ginger and add it to the crock along with the rest of the ingredients. Make sure the meat is evenly covered by your spices.
Cover your crock pot, set to high, and let cook for 5-6 hours.
Everyone’s crock cooks a little differently, but cooking for around 5ish hours seems to do the trick. A perfect indicator of it being done or not is if you can easily shred the pork IN the crock pot using only one fork. The meat should be basically falling apart at this point. If you need to take it out to shred it, I’d let it cook for a while longer.
That’s all there is to it. Get out of your safe zone and give this sucker a try.