Single Girl Soup: Whatever’s In The House Chicken Tortilla

My one-cup ration of soup that wasn’t forced immediately into the freezer.
One very fresh onion and a jalapeño on its last viable day.

Ingredients

  • Four boneless, skinless chicken breasts (you don’t need to cook them first)
  • Three cups chicken broth (I don’t make my own)
  • 1 can roasted tomatoes with green chilies (or roast your own, or used crushed tomatoes, or diced tomatoes without the chilies, really anything will work)
  • Homemade enchilada sauce* or some sauce from a jar you peasant
  • About 1/4 of an onion, diced
  • A little bit of jalapeño, chopped as finely as possible (wear gloves or put your contact lenses in BEFORE you do this part). This isn’t mandatory by the way, I just happened to have one that was about to go bad and figured what the hell.
  • Some corn (I had a little baggie of frozen corn from the farmer’s market)
  • Some black beans (Same, small baggie of frozen leftovers)
  • A couple cloves of crushed garlic (I didn’t have any so I just used garlic powder, which was fine I think)
  • Cumin (a dash or five)
  • Chili powder (same measuring here)
  • Cayenne (I put cayenne in everything — be sparing about this if you’re using jalapeño or you’ll melt your face right off)
  • 1 bay leaf (If you don’t have any, do NOT make a special trip to the store. Just pick some up next time and stick them in the back of the pantry for the seven other random recipes you’ll make this year that need it.)
  • salt/pepper to taste
  • juice of one lime (Fun fact, I freeze lime juice into ice cubes and pour beer over them in the summer, together with cayenne pepper frozen into ice cubes, which makes for very yummy, spicy beer. I had a few left over frozen lime cubes but no fresh limes, so I dropped one of these bad boys in the crockpot. Not ideal, but effective.)
  • Crushed tortilla chips as garnish, optional but encouraged
  • One crockpot
  • Half a Sunday unless you’re the kind of person who is comfortable leaving the house with the crockpot on. I am not.

Directions

  • Put everything except the corn, black beans, and lime juice in a crock pot.
  • Turn the crockpot on high (put the lid on for crying out loud)
  • Cook for 2–3 hours
  • Remove chicken, shred it like a wild beast, and then return it to the crockpot. (If you don’t have claws, just use two forks. Growl as you do this, it helps.)
  • Add corn, black beans, and lime juice to crock pot
  • Cook for another hour
  • Eat, or freeze into individual portions until you get sick or bored, then eat
  • Have absolutely no fun washing your crockpot by hand.
This is what finished enchilada sauce looks like when you pour it into an empty sour cream container.
  • Spice blend (3 tbs flour, 2tbs chili powder, 1tsp cumin, 1tsp garlic powder, a pinch of oregano, pinch of cinnamon, salt & pepper to taste)
  • Two tablespoons or one giant tablespoon tomato paste (I freeze the rest of the can into one-tablespoon portions for later use.)
  • Some olive oil
  • 1 cup broth (vegetable or chicken)
  • Splash of apple cider vinegar
This is what the spice blend looks like.

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Shani Silver

Shani Silver

18.5K Followers

Author of A Single Revolution, available on Amazon. Host of A Single Serving Podcast. shanisilver[at]gmail