Crockpot Chicken Tortilla Soup

This soup is a classic soup we enjoy every fall/winter. 

Pre-cooked soup

It's hearty, easy to prepare, and delicious! 

Crockpot Chicken Tortilla Soup (recipe adapted from All Recipes)
Makes 8 servings

Ingredients:
1 pound chicken, cooked and shredded
1 15 oz can whole peeled tomatoes, mashed
1 10 oz can enchilada sauce
1 can drained black beans
1 medium onion, chopped
1 4oz can shopped green chile peppers
2 cloves garlic, minced
1 tsp cajun pepper
2 cups water
1 14.5 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 10oz package frozen corn
1 bay leaf
*We've added 1 can of garbanzo beans to some batches, they're a great addition

Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, cajun pepper, and bay leaf. Stir in corn. Cover, and cook on low setting for 6-8 hours or on high for 3-4 hours. When ready to eat, sprinkle broken tortilla chips on top of the soup if desired.

These photos are from my most recent batch - they're on my phone in bad lighting so look a bit weird. But trust me, this soup is delicious. 

I've also been having fun with Instagram and trying out the camera on my new iPhone! 

Fall Sunday drive

 Pearls. Some of my faves. 

 We've seen a few of these dreary cloudy days lately..

I'm still loving the Bon Iver Pandora station - I listen to it when I get home from work.

I've been having fun adding some fall inspiration around our home - I'll share them soon. I'm also excited that a very good friend is coming to visit this weekend! She called me just last week and came up with this plan to visit and I was thrilled. I don't get to see nearly enough of my friends these days! Just a note too that if you're looking for a house in Des Moines, I know of a great place for sale! Check it out, here is the website with details:

 

Happy Mid-week! We're on the downhill slide. Here's today's Pinspiration:

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Spicy Peanut Chicken Stir-Fry

I made dinner last night and I have to share this recipe. It was in the top ten.. maybe even top 5 of meals I've made. In my entire life. The flavor was awesome and is a dish we'll definitely make again. 

Isn't it pretty? The red pepper makes it so colorful!

The recipe is up next, but a few random things first...

I want to share this video I've started using again. It's great for tight/sore muscles. I did it 3 days last week and can feel a difference in my knees and in my shoulders. My neck is a work in progress:) 

It's an easy going video and they focus on other muscles in other videos too - I just have this video.  I also like that there are different options - 20, 30, and 40 minutes on the DVD so I adjust depending on how much time I have.

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I also had my first few glasses of prune juice this week to help digestively. I chugged one glass and found I preferred that method so I didn't taste it as much! It was great to rid of bloating and keep things moving.. if you know what I mean. Stupid IBS. We did not get along this week. 

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I love this idea for all the ticket stubs I keep! 

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This is a great idea for washing fruit with a vinegar mixture and making it last longer in the fridge.

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 Ok, back to the recipe!

Spicy Peanut Chicken Stir-Fry

Recipe adapted from Betty Crocker

Ingredients:

1/4 cup chicken broth

1 tablespoon cornstarch

2 tablespoons soy sauce

1 tablespoon sugar
1/4 teaspoon ground red pepper (cayenne) (...I think I did 1/4 tbsp here and it has a KICK, so watch out, I'll have to be sure to use 1/8 or 1/4 tsp next time)

1 tablespoon white vinegar (I used red wine vinegar since that's what I had - either would be fine)1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces

1 tablespoon vegetable oil1 teaspoon grated gingerroot (optional)

1 medium red bell pepper, cut into 3/4-inch pieces

1/3 cup dry-roasted peanuts (I used cashews since that's what I had)

2 medium green onions, sliced (2 tablespoons)

1 can water chestnuts (we added this and I think it's a great addition!)

Rice would be a great addition (which I left out by accident)

Add any other veggies you want! Broccoli would be good in here too

Directions:

Cut your veggies (I didn't  do this and was scurrying around the kitchen to do it!). Once you get started, it all moves quickly.

Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.

Heat wok or 12-inch skillet over high heat. Add oil; rotate to coat. Add chicken, garlic and ginger root (use caution, the oil pops in the beginning); stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.

Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts and water chestnuts (optional). Sprinkle with onions.

There you have it! It's delicious. As I write this post, I keep going to the fridge to snack on leftovers of this meal. It's sooo good. 

 Yum. Enjoy it. 

Here's today's Smile themed Pinspiration! 

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Barbecue Chicken Pizza

Ingredients:
1 medium onion, diced
1/2 medium green pepper, diced
1/2 lb chicken breast cooked and sliced (we used 1 lb! Had leftovers that way)
Your fav BBQ sauce (I used Annie's Natural's.. so good)
Handful or so of mozzarella cheese
1 pre-made pizza dough (or homemade if you dare...)
1/2 tsp oregano

Directions:
Smear pizza crust with BBQ sauce, some cheese, top with veggies, chicken, the rest of your cheese and top with oregano. You don't have to put some of the cheese on the bottom and some on top, but I like it that way :)

Bake for 15 - 18 minutes or until cheese is melted

This recipe is from Sara B's blog (check out her slightly different version here) YUM. Enjoy!