Winter is ... Here!

I love Winter. 

Actually … I love Fall.  And I tolerate Winter.  And I do live in Texas, so is it ever really Winter when the lows only sometimes dip lower than 32º?

None the less, when it’s cold out (by Texas standards, of course), I can’t resist creating the yumminess that is Chicken Tortilla Soup.  That’s actually a lie too. 

I like Chicken Tortilla Soup anytime of year. 

But today … today … we’re hitting a high of 40º, and it’s raining, which makes it seem even more cold.  The kind of cold that seeps into your bones and requires a hot flash to overcome the chill. 

And I’ve put on a (crock)pot of my favorite soup.  I’m old school that way – none of that InstantPot stuff for me!

The recipe I use, Slow Cooker Chicken Tortilla Soup , is so incredibly simple.  And believe it or not, it’s healthy too.  Or at least mostly healthy.  

Want to totally keep in line with your New Year’s Resolution?  I suppose you can leave out the cheese and crispy tortilla strips.  But really … why?  It’s Winter!  Aren’t we supposed to be adding a few pounds here and there because you know … hibernation?

The recipe says it takes 15 minutes worth of prep.  But since I’m not exactly a sous chef, it took me a bit longer (maybe 30 minutes). 

All in all, making such deliciousness is super simple!  Dump the ingredients and set a timer for six hours. 

What’s more, I can think of few things that smell better than a pot of yummy soup simmering throughout the day.  Unless, of course, you had curry the night before and you really can’t tell (at least in hour two) whether you’re smelling curry or cilantro and cumin …

Opening my spice cabinet, in addition to the cumin, I search for chili powder, and kosher salt.  In the pantry, a can of black beans and fire-roasted tomatoes.  From the fridge, low-sodium chicken broth and a pound of chicken breast.  And from the freezer, frozen corn.

I only learned to mince garlic within the last 18 months or so, thanks to my son-in-law.  And now, I kinda love working with a knife to mince the three and half cloves needed for the soup.  Three and a half because I love garlic (so why not throw in a little extra?)

Chopping up cilantro and bell peppers is next.

Then … tears of joy.  Over the Longhorns’ Sugar Bowl WIN last night!  Or maybe … it’s the white onion that needs chopping.

The timer set, I sit patiently like I’m waiting for paint to dry.

I’d like to say this recipe comes out perfect every time.  It’s Murphy’s Law, of course, that the one day I wished to serve it to someone other than my hubby (my bunco group), something went wrong.  I noticed when I came home from the gym, that the smell of goodness cooking wasn’t as pervasive throughout the house. 

When Keith arrived home, he asked if the crock pot would turn itself off when the soup was done.  “Yes,” I say, as I scurry around the house putting out drinks and finishing the sopapilla cheesecake I made for dessert.  Just call me Betty Crocker!

When it was time to complete the soup with cheese and stuff, I notice the crock pot is off.  I asked him if he turned it off.  “No,” he says, “That’s why I asked if the pot would turn itself off”. 

“You do realize”, I say, without any attempt to hide my aggravation, “that asking me if the crockpot would turn itself off is NOT the same thing as TELLING me the crockpot turned itself off!” 

Luckily, the soup had cooked just enough.  But it wasn’t the same yumminess that we’ll enjoy tonight!

And good news!  The aroma of cumin and cilantro, onions and bell peppers, is so thick in the house now that you can all but taste it. 

When Keith arrives home, I’ll dip into the bottom of the pot to retrieve and then shred the chicken.  Adding the Monterrey Jack cheese to make it nice and creamy.  While the cheese does its melting thing, I’ll slice an avocado and lightly fry the tortilla strips (with olive oil, of course!)

And best of all?  We'll enjoy the leftovers tomorrow.  Even though the high will be 53º.