10/1/2020

It's finally October 1, which means it's officially spooky season!  Time for halloween, apple picking, corn mazes, pumpkin patches, and jumping into a pile of leaves!  Another exciting part about fall is all the fun fall recipes!  We've been talking around the office about our favorite recipes, and Rachel talked about all the different things you can do with soup in the fall!  One recipe that seems particularly fun to try is an online recipe for slow cooked chicken tortilla soup, found on countryliving.com.  Check it out below! 

What you'll need:

1 1/4 lb. skinless, bone-in chicken thighs
1 small onion, chopped
1/2 red bell pepper, chopped
1 garlic clove, chopped
2 c. chicken stock
1 (14.5-oz.) can diced tomatoes, drained
1 (8-oz.) can tomato sauce
1 (4-oz.) can chopped green chiles
1 tsp. chili powder
1 tsp. dried oregano
3/4 tsp. ground cumin
Kosher salt
Freshly ground black pepper
2 yellow squash, halved and sliced
3 oz. green beans, halved
1 tbsp. fresh lime juice
2 1/2 tbsp. chopped fresh cilantro, plus more for serving
Sliced jalapeños, sour cream, and tortilla chips, for serving

Directions:

1.  Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper.
 

2.  Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. Add squash and green beans and cook, covered, for 30 minutes. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro.
 

3.  Serve topped with cilantro, jalapeños, and sour cream, with tortilla chips alongside.

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Happy cooking!