EASY RECIPE
I’m so getting into autumn I busted out my Ninja slow cooker to make my easy recipe Chicken Tortilla Soup (full disclosure – I got my Ninja as a comp at IFBC Portland). I do like the one pan cooking that the Ninja allows. If on the other hand your slow cooker doesn’t have a stove top mode all you have to do is dirty a fry pan for browning the chicken. Biggest issue either way is what to do with all your free time once the slooooooow cooking starts. If it’s a weekend you could probably squeeze in a movie and a college football game while the food cooks!
Recipe serves 8
Ingredients:
1 and 1/2 lb. skinless and boneless chicken breast.
1 medium onion – chopped.
2 – 14.5 oz cans diced tomatoes.
2- 14.5 oz cans chicken broth.
2 corn tortilla – sliced into strips.
2 avocado – peeled and sliced into wedges.
1 – 15 oz can red enchilada sauce.
1 – 15 0z can black beans – rinsed and drained.
1 and 1/2 cup frozen corn – thawed.
1 – 4 oz can diced green chiles.
2 garlic cloves – chopped.
1/4 cup chopped fresh cilantro.
1/2 tsp cumin.
1/2 tsp chili powder.
1 Tbsp canola oil.
salt and pepper to taste.
Preparation:
Chop onion, garlic, and cilantro.
Place one tablespoon canola oil into Ninja cooker. Set to STOVETOP MED. When hot add the chicken (This step can be done in fry pan). Salt and pepper the chicken, and brown on both sides (approximately 5 minutes).
When nicely browned turn Ninja to SLOW COOK HIGH and add all ingredients. 
Cover and cook for 2 hours.
Next, remove chicken and on a chopping block shred the chicken with two forks. Place chicken back in Ninja. Reduce heat to SLOW COOK LOW and set timer for 5 hours.
When cooking time is almost done, heat separate oven to 350 degrees. Then slice tortilla shells into strips, spray canola oil on cookie sheet, add strips and brown in oven for a couple minutes.
Last thing to do is peel and slice avocado.
Present in large soup bowls, garnish with tortilla strips, avocado, and what the heck maybe some grated cheese.
And that’s all there is to making an easy fresh dinner!
AND STUFF
For the first time in maybe five years I’m not excited about the coming ski season. Fact is I didn’t even buy a season pass. I can’t quite put my finger on it. Maybe it was the poor snow conditions last two seasons. If that’s the case, then it goes without saying that since I didn’t get a pass this year the snow will be so epic it’ll start a new ice age.
Maybe I’m just tired of the long drive, mostly in the dark, to ski the same mountain again. But then again, it is so beautiful when there is a full moon back lighting the start of the mountain range.
Maybe it’s knowing that to amortize the pass I have to ski 10 days.
Whatever the reason, this year I decided to create my own super saver ultimate season pass. I will make the drive to the wonderful mountain as many times as I want. Maybe once, maybe a few times, but as long as I don’t do more than 10 days of skiing I’m money ahead.
As they say, win, win; instead of all that car driving I now have the time to do a little driving on the golf course instead. Gotta love SoCal.
Good Eating and Table Talk,
Roger Scouton
- Recently discharged unofficial Army Ranger Amber Reyes, now residing in Los Angeles, meets ex-FBI agent Jack Fields. They merge their formidable skills to form 3-D Security. A London insurer hires them to do a simple security review of a firm that stores gold for the wealthy. Now all they need to do to grow their new client is live long enough to thwart an elaborate gold heist. Available in select bookstores and all e-book formats.
Follow me on Facebook at http://www.facebook.com/EasyRecipesAndStuff and on Twitter @easyrecipesrog
