Wild Firebrand

It’s cold outside so we are eating A LOT of soup. And since my son asked me for this one, I made it JUST TO POST. And, eat, but really to post. Here’s what our family has been calling Chicken Tortilla Soup for decades and cooking in a crock pot on cold days in San Antonio. Don’t at me.

There are multiple ways we make this but mostly just two — the way I am making it today (with all fresh ingredients) or the way we make it most of the time when the kids were young (the day AFTER Taco Night when I dumped all the leftover beans, rice, meat, and pico into a crock pot with cilantro, lime, and broth — OR leftovers from a restaurant, but that was rare bc who has leftover fajitas???)

Anyway, start with chicken, beans, tomatoes, jalapenos, rice, and cilantro. I’m using parboiled rice because the bag was open, but normally we use spanish or mexican rice or white rice, but whatever.

Cook the chicken in the oven. Chop it up — not neatly, just bite sized chunks! Cook the rice on the stove. Dump everything in a crock pot on high if you’re eating soon, on low if you’re eating later.

Add lime juice and broth — I didn’t use the entire thing of either of these, but I didn’t measure it either. JUST TASTE IT — and make it the WAY YOU LIKE IT!!

Stir it all together and warm it up – let those flavors marry each other and get cozy in that crock. Then serve it over an avocado with shredded cheese (and onions if you’re me.) We’ve also been known to have a bowl of fritos/corn chips next to the bowl, but you do you boo.

Stay warm with the knowledge that all is right with the world and your momma loves you!! MMMhmmm.