Hello! Happy Friday!!
Anyone have any exciting plans for the weekend? We’re hitting the blueberry festival! I seriously wait all year for this event. Me and blueberries – it’s eternal love. ♡
Sorry for being a bit late with today’s post. This is what happens when I stay up past my bedtime!
Between being up before the sun yesterday to go to CrossFit and then physical therapy in the afternoon, the fact that I was even able to stay awake while out to dinner with friends was amazing!
We went to McGuire’s Irish Pub and I had one of their burgers – the guacamole & Monterey Jack steak burger. YUM!
One of my friends had the Skippy Peanut Butter Burger. Yes, peanut butter. On a burger. I can see how it could be delicious but I’m definitely not brave enough to try it!
That’s a whole lotta peanut butter right there!
Okay, so, physical therapy. No running yesterday. 😦 I’m really just not ready. There’s still one spot on my sartorius that isn’t fully healed yet. It’s been reminding me that it’s there this whole week so taking it easy is definitely the right thing to do. I didn’t even spin bike this morning and that has nothing to do with the fact that I stayed out past my bedtime and was too tired to get out of bed this morning! I really just needed to rest it. I’m really reconsidering my goal of a BQ at Tupelo in September. We’ll see how I progress next week before I make a decision on what my realistic goals should be.
Because I stayed out so late – seriously, I was up for 19 hours yesterday! – I worked it out so I could come in to work late today. That gave me time to get dinner in the crockpot without being rushed! I’d already had it on my menu plan for the week but I didn’t have to prep the night before or run around super early in the morning trying to read the recipe with half-opened sleepy eyes. Sometimes, that makes for some interesting mistakes. Oops. What? Like you’ve never made a mistake or neglected to read a recipe the whole way through before you started? 🙂
Anyway, this dish couldn’t be any easier and it most definitely delicious! I know what you’re thinking. Soup? In the summer? (Technically, it’s still spring!) In 90 degree weather? Well, yes. Soup. Soup is YUM all the time. It’s comforting, it’s healthy (unless, of course, it’s cream based but that’s for another discussion), and it’s easy – especially when you have a crockpot and it does all the cooking for you. 🙂 And hey, you could totally go to the grocery store and buy a rotisserie chicken and shred that for this soup. Then, you wouldn’t even have to turn your oven on! See? I’m looking out for you. 🙂
Now, if you’ll excuse me, I have some soup to eat. Om nom nom!
How do you top your burger?
Soup in the summer? Yes! or No, thank you?
Chicken Fiesta Soup
makes 8 servings
4 boneless, skinless chicken breasts, cooked and shredded
1 can (about 14 ounces) stewed tomatoes, drained
2 cans (4 ounces each) chopped mild green chilies
1 can (28 ounces) enchilada sauce
1 can (about 14 ounces) chicken broth
1 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped cilantro
1 cup frozen corn
1 yellow squash, diced
1 zucchini, diced
8 tostada shells, crumbled
2 cups (8 ounces) shredded cheddar cheese
1. Combine chicken, tomatoes, chilies, enchilada sauce, broth, onion, garlic, cumin, chili powder, salt, pepper, cilantro. corn, squash, and zucchini in slow cooker. Cover and cook on LOW 8 hours.
2. Ladle soup into bowls; garnish with crumbled tostada shells and cheese.
3. Om nom nom!