When I was growing up, there wasn’t a lot of Mexican food being made in my mom’s kitchen. Mexican food was foreign to my parents. They just never ate it in Scotland, so my mom wasn’t familiar with it and never cooked it. That was until the early 80’s when she discovered burritos.
A burrito in our house was a can of chili warmed up on the stove, put inside a flour tortilla and sprinkled with cheese. I know, delish, right? And what about nachos?
You have no idea what a big deal it was when we realized you could buy “real” nacho cheese at the King Soopers deli (King Soopers is a grocery chain in Colorado. It is quite frankly the best grocery store in the world. I should know – I’ve lived in lots of places.) All you had to do was bring the tub home, warm it in a pot, and presto, you could slather it all over your chips.
Since then, my mom’s knowledge of and experience with Mexican cooking has changed dramatically. She loves Mexican food, and she’s pretty good at cooking it. I have to say, it is my favorite thing to eat. So, I made this soup, and my picky chickies loved it!
The reality is, soup in summer is silly, but we live in the desert where the thought of turning on the oven during the summer is atrocious. So, crock pot meals are easy, and they don’t force your AC to duke it out with your oven. And besides, I think soup any time is a wonderful thing!
Chickadilla Soup (From Kashi)
1 lb boneless skinless chicken breasts or thighs
30 oz diced tomatoes
10 oz mild green chilies
4 cups chicken broth
2 15-oz cans of black or pinto beans (I used black beans)
10 oz frozen corn
½ medium onion, chopped
1 tbs. chopped fresh cilantro
1 tsp. cumin, chili powder and salt
½ tsp. pepper
Place all ingredients into a 6 qt. slow cooker. Mix. Cook on Low for 6-8 hours or on High for 3-4 hours.
After a few hours, once chicken is thoroughly cooked, remove from pot, shred and return to pot for remaining cooking time. Serving suggestions: crumbled tortilla chips, sour cream, lime wedges, shredded cheese and fresh cilantro.