Happy Fall, Y’all!

Have I told you that Autumn is my favorite time of year? Despite the first few weeks when my allergies seem to go haywire, this really is the season that makes me the happiest! And what’s not to love?

  • The weather is either crisp and cool, or rainy and cozy. That means you can break out your boots and leggings and hoodies again!
  • Not to mention, bugs go in to hibernation (mosquitoes have been terrible around our neighborhood this summer)!
  • Harvest time means going to corn mazes and pumpkin patches and hay-rack rides with the family. Some of my favorite memories growing up were going to the pumpkin patch and having hay-rack rides at our church’s Fall Festival (even if it did wreak havoc with my hayfever for the rest of the day).  I am trying to cultivate these same memories with my own family now.
  • Comfort food comes to the fore-front during Fall as well, especially with the holidays coming up. Hello pies and muffins and cakes and ciders and soups!

Oh, and lets talk about soups! They really are the best type of comfort food. So versatile, and healthy too (well, if you choose to make them that way, Lol!). So easy to make, just throw in the crock pot first thing in the morning, and its perfectly married and ready at dinner time. Why, you can have a different soup every night of the week if  you wanted to and probably never tire of it!

Because of this, I’ve decided that I am going to blog a different soup recipe every week for you all. We will call it #SouperSaturday !

My first soup in this series is one of my family’s favorites. It isn’t one I grew up eating, but rather a recipe I found on Pinterest, and then tweaked a little. So tasty, and it is super easy, too! I hope you all enjoy!

Fiesta Chicken Chili

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1 -2 lbs. Boneless, skinless chicken breast, thawed

1 can chicken broth

1 can water

1 packet “spicy ranch” or “fiesta ranch” dressing mix

1 can rotel (leave juice in)

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can golden corn, drained

1 brick cream cheese, 8oz. Cubed

Pepper, Garlic salt, and onion powder to taste (Wildtree brand Adobo seasoning is amazing for this!)

1 bushel of love

Season chicken breast with Adobo seasoning and set aside. You can even add a little regular ranch dressing powder to this and marinade in a zip lock bag in the fridge overnight if you want.

In the morning, put your chicken broth and fiesta ranch mix in the crock pot. If you like garlic and onions, mince some up and put it in here, too. Add all the beans and rotel and corn to the crock pot and stir well. Add the can of water, then add the chicken breasts. Place the cubed cream cheese on top, cover, and set crock pot to low. Resist temptation to open the lid. Cook 6-8 hours. When ready, take two forks and finely shred up the chicken. It will be so tender by this time, you won’t have much trouble at all. Stir well and serve. Garnish with shredded “taco” or “mexican” blend cheese and serve with fresh baked bollilo rolls!

So yummy on a chilly evening!

 

 

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