There’s something I love about starting a new year. It’s a fresh start, a clean slate, and a great opportunity to think about things you want to accomplish in the next year. I for one, am a huge fan of lists, so I’ve compiled a short list of just 32 things that I want to get done in the next year. It includes everything from financial goals and buying our first home, to getting a puppy and finally finishing some crafty projects that I’ve wanted to do. I’m hoping that I will find the time and energy to get everything done before 2014 rolls in.
One of my goals for the year is to be better about meal planning. Or should I say, sticking to my meal plans. I typically spend Sunday nights browsing Pinterest and my favorite cooking blogs to come up with a game plan for the week. It all sounds promising, but by mid-week, I’m exhausted, and lack any energy or desire to cook these complicated meals that I’ve had planned.
This is where this soup comes in. It’s made in the crockpot, with very little prep required, so I can easily dump everything in, turn it on, and have it ready to eat by the time I get home from work. It’s chock full of veggies, and made with a broth base, so it’s lower in fat than most cream based soups. Plus, it re-heats well and freezes beautifully. Perfect for those nights when you just don’t have time to cook.
1 lb chicken breast, trimmed
15 oz can sweet whole corn kernels, drained
15 oz can diced tomatoes, drained
5 cups chicken stock
3/4 cup onion, chopped
3/4 cup green bell pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt
1 tsp ground pepper
Monterey Jack cheese, shredded
Seasoned tortilla strips
Combine all ingredients, other than the cheese and tortilla strips to your crockpot, and stir to combine. Cook on high for 4 hours or low for 8 hours.
Prior to serving, remove chicken breasts. Shred using two forks, or my favorite stand mixer trick. Return the chicken to the soup, and stir to combine.
Serve with cheese, tortilla strips, or tortilla chips.
To make your own tortilla strips: Slice corn tortillas into 1/4 strips. Place on a baking sheet, spray with non-stick cooking spray and season with salt. Bake at 400 degrees for 5 minutes, or until crispy.
*Freezer-Friendly Tip* – Freeze in individual portions for up to 6 months. Re-heat in the microwave or on the stovetop.
Source: Baked by Rachel