Hey, hey it’s Friday! The temperatures are dropping and it’s time to heat it up in the kitchen. You can do just that with my soul warming Crock Pot Butternut Squash Chicken Taco Soup. The name’s a mouthful, but rightfully so. This is not a wimpy appetizer soup. This right here is a meal. It’s pretty spicy, but can easily be toned down with a quick adaptation of the recipe. For those of you who can take the heat, this is sure to be the best part of your weekend.
But first, we need to discuss my evolution as a blogger. I might only be coming up on 4 months of this b* (blog), but I feel like I’m on the verge of some big moves.
Exhibit A: I figured out the mystery of SEO and got the ball rolling with the help of Mark’s brother-in-law. So next time you search “I can’t stop eating during marathon training” hopefully my site the first to pop up. Not really, but that would be cool.
Exhibit B: my cousin let me borrow her fancy camera and I’ve watched like 3 Youtubes on photography so I’m pretty much a pro.
The moral of the story is I’m doing big blog things so stay tuned. Now back to your regularly scheduled programming.
I had 3/5 of my home team try my taco soup (the other 2 are in Nashville) and it got rave reviews so I ended up making it twice in one week. Yeah, they coughed a little and I might have seen a couple tears, but variety is the spice of life or something and they really did love it.
The best part? The prep time is less than 10 minutes and the clean up is virtually non existant. Especially if you order some of these crockpot bags because who likes to hand wash a heavy pot? Slow Cooker Liners
To tone down the recipe, go easy on the jalapeños and buy mild diced tomatoes.
Here’s the salsa verde I used, but I’m sure anything will work.
Garnish with cilantro, avocado, or your favorite taco soup fixin’s.
- 4 chicken breast
- 2 bell pepper
- 1 red onion cut into strips
- ½ butternut squash, cubed
- ¼ cup jalapeños
- ½ tbsp chili powder
- ½ tbsp cumin
- ½ tbsp paprika
- 1 tsp oregano
- 1 bottle (24 oz) salsa verde
- 1 can of diced tomatoes with or without habanero
- ½ cup canned, fullt-fat coconut milk
- Get out your crock pot
- Rinse and clean chicken breast
- Place chicken breast in the pot and season with chili powder, cumin, paprika, and oregano
- Layer the onion, peppers, and butternut squash
- Pour salsa verde, diced tomatoes, jalapeños, and coconut milk
- Cook on low for 5 hrs
- Shred the chicken using two forks
- Garnish and serve
Do you cook more or less on the weekends?
What’s the last or most exciting update you’ve done for your blog that I need to go check out?
What’s your favorite food nationality?