Right as I sat down on the couch to type this entry, I didn’t see that Mr. A to Ziti, aka Sean, aka Seanface, aka The Guy, placed a piping hot cup of tea on the coffee table directly in front of me. I didn’t see it over my laptop screen, so I kicked up my heels and immediately heard the wonderful, glorious, all-too-familiar sound of hot liquid swishing and mug tipping. Swishing and tipping…name of a bar? Thank you, I think I just might.
As a parent, the first milliseconds of spills – hot liquids, especially – are to quickly assume the box-out stance to prevent any toddler that may be roaming from entering the territory, scan for electronics that may get fried in the mayhem and swat them out of harm’s way, and then you may proceed to curse your face off. We’ve become well-trained as we get older. Well, guess what else I just learned? I learned that one benefit of buying refurbished, consigned, old-as-shit coffee tables is that with age, they become so warped and bowed that the hot liquids kind of just, ever so gracefully, pool to the center of the table and don’t spill over the edge. Lesson learned, friends! Lesson learned. That will prevent any of you from ever making fun of my lime-green coffee table, ever again.
One day a few years ago, in one of my many group texts with friends scattered across the country, I learned from my friend Lyndsay what her favorite crock pot meal is. Few things you should know about Lyndsay: remember that one episode of Friends when Phoebe has a cold and loves her “sexy phlegm” voice and desperately tried to hold onto said voice by maintaining her cold? Well, Lyndsay has permanent sexy phlegm voice and I hate/love her for that. Aside from being hilarious, Rush is also quite the gourmet. Ok, one more thing…she now is has Cecily Strong as a follower on twitter. Whuuuuut. Lyndsay is going places, people. She is a brilliant writer and makes me laugh every day. But, oh my god, she’s the worst recipe writer in the world.
Do you see this?
I’ve kept this treasure for years because it just makes me giggle.
Don’t get me wrong. She knows good food. She knows where to eat. She knows what to drink. But when she sent me this recipe, I relentlessly mocked her. And for that, I have extreme guilt. Because once I figured out what this all was supposed to say and exactly how much of the ingredients you need…well, this winter taco soup has been a go-to for our family. Thanks to one fine Mizz Lyndsay Rush.
It’s kind of chili, kind of soup. And would make an awesome Super Bowl dish for parties. It continues on with my theme this week of making simple dinners because you never know who will be home and/or in the mood to eat.
*ALSO! I just learned, once again, to not delete the photos on the camera until they’ve been completely uploaded. I’m seriously struggling this week. You’ll have to make the taco soup for yourself and take pictures of it. Trust me, it’s good.*
crock pot chicken taco soup (adapted from the hot mess Lyndsay sent me)
1 pound of boneless, skinless chicken breasts
1 (15 ounce) can of black beans, not drained
1 (15 ounce) can of pinto beans, cannellini beans or kidney beans, rinsed and drained
1 (15 ounce) can corn kernels, rinsed and drained
2 (15 ounce) cans of Ro-tel (this can be found in the Mexican section). If you can’t find Ro-tel, use 2 (15 ounce) cans of diced tomatoes and 2 (4 ounce) cans of diced green chiles
1 (15 ounce) can of tomato sauce
1 packet of Taco seasoning
1 bottle of beer of your choice
Place all ingredients in crock pot and set on low for 7-8 hours. After about 7 hours, take out chicken breasts and shred. Place shredded chicken back in crock pot and continue to cook on low for about another 30 minutes.
Top with shredded cheese, sprigs of cilantro, sour cream, diced green onions, tortilla strips. I like to make cheese quesadillas to serve along side mine, but to each his own.
Serves about 10-12 big bowls of soup. Plenty for leftovers!
Because I deleted all of my taco soup images, I’ll just include for you this treasure.