Ellen's Fiesta Soup

Ellen's Fiesta Soup

This is a super easy crock-pot meal that is PERFECT for the summertime. I used to make this pretty much every year for my friend Ellen's birthday, so it will always remind me of her. Sorry for yet another Mexican-inspired dish, but it's just what I'm craving right now! 

You can use as much chicken you want for this recipe depending on how meaty you like your soup. The value packs were a great price at Wegmans this week, so I just trimmed a whole pack of the chicken and dumped it in the bottom of the crock-pot. You can reheat the soup in the crock pot and add more chicken stock when you need it.



1 package of boneless, skinless chicken breasts, trimmed

1 vidalia onion sliced into half-rings

1 clove of garlic

4 or 7 oz can of green chiles

1-15 oz can of diced tomatoes

1 teaspoon of cumin

1 teaspoon of chili powder

1/4 teaspoon of cayenne (optional)

1 carton of chicken stock (4 cups)

Juice from one medium sized lime

coarsely ground sea salt to tase

freshly ground pepper to taste

large bunch of fresh cilantro chopped

mexican cheese (one handful then small amounts for serving)

tortilla chips (approximately one small handful for bowl)



Trim large package of boneless, skinless chicken breasts and add to the bottom of crock-pot. Slice a vidalia sweet onion. Add to crock-pot.

Crush one clove of garlic with the flat side of chef's knife, Peel and pass through a press directly into the crock pot. Add the cans of green chilies and diced tomatoes.

Add cumin, chili powder, and the optional cayenne if desired. Roll lime under hand to release juice and then slice and squeeze into your crock-pot. Pour stock over all ingredients and gently mix to combine everything on top of the chicken.

Cook on high six hours--chicken should practically fall apart. Use tongs to remove chicken from the crock-pot and pull with two forks (you can also do this without removing from the crock-pot but it's easier with a lot of chicken to just remove it).

Return chicken to the crock-pot. 

Add one handful of Mexican cheese on top. 

Wash and chop the cilantro and add most of it to the crock-pot (I keep some back to garnish the individual bowls of soup).

Cook another twenty minutes. Add salt and pepper to taste (be aware that the tortilla chips will also add a level of saltiness). 

Serve topped with a handful of semi-crushed tortilla chips. 

Freezer meal: Add all ingredients except stock to a freezer zip-top bag. Place within another bag and freeze as flat as possible. When ready to use, thaw over night in the refrigerator, add to crock-pot and cover with broth. Cooking time might be a couple hours longer.

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