Everyone knows about the wonderful Pinterest, how addictive it is and how you can spend an entire day messing about. I LOVE it. It's like having a million magazine to flip through but instead of keeping them in a huge stack for 5 yrs, you can tear out what you like and keep it safe and organized. The genius behind Pinterest really should win a Noble Peace Prize. Think about that statement and I am sure you or your spouse will agree.
The one thing about Pinterest that I have heard from friends is they pin and pin but never make. While I haven't set a goal for myself or anything I have been making an effort to try the recipes I pin. Sometimes I search out and pin recipes I have tried in the past and love for you, my dear pals that actually read this rambling craziness.
Last night was a double Pinterest whammy. I made a yummo Chicken tortilla soup (with some changes) that I had found a while ago and used chicken from another Pinterest recipe I had made. You really need to make the crockpot Chix Tacos because they are super yummy. So far I have made this twice and the leftovers are even good cold in a wrap for lunch. If I am saying leftovers are good take it seriously. One thing to take note: this last time I made this recipe I used a ton (2 packages) of chix so I would have extra to freeze but did not increase salsa or taco seasoning. MISTAKE! The second batch wasn't as flavorful and was missing the kick of the first batch.
Now the soup! I found this Chicken Tortilla Soup recipe on pinterest as well. It's from a beautiful website that I recommend checking out. I had to alter the recipe because I wasn't able to find some of the items in my local shop and didn't have time to go to the Base to get US ingredients. I wanted to use what I had in the pantry. Here is what I made:
2 Tbsp olive oil
1 small yellow onion, chopped
3 cloves garlic, chopped
1 small carrot, chopped
1 can chopped tomatoes with green chilies with most of juice drained
6 cups chicken stock
Corn tortilla chips (rinse off salt) or 6 corn tortillas torn
1 1/2 c. frozen corn
Crock pot Chix Taco meat
Toppings:
tortilla chips, cheese, sour cream, green onion, avocados
Cook onion and carrot in pot till soft and add garlic and cook a min or two. Add can of tomato's and let cook for a min then add chicken stock and corn. Bring to slow boil, then add tortilla chips and continue to simmer.
Puree the soup in blender till smooth or leave it a little chunky. Add soup back to pot to warm and thicken if needed.
Place chicken in bowl and pour soup over top. Add toppings, eat and enjoy!
