Jalapeno Popper Chicken Chili

One of my favorite things about fall is the food. I'm a fan of any kind of comfort food and fall seems to lend itself to so many of my favorites...two of which being soup and anything with pumpkin! I can hardly wait to make my first batch of pumpkin bread! But this post is about one of our new favorite soups.

I found this recipe last year {Pinterest, of course!} and made it several times throughout fall and winter. I've actually never even had a real jalapeno popper, but something about the recipe just made me want to make it! The flavors in this soup are just so warm and cozy. {Can flavors be cozy? I'm thinking yes.} The spiciness of the jalapeno peppers, the slight crunch of the corn, and the richness of the cream cheese are a delicious combination.

Jalapeno Popper Chicken Chili
Makes 6 servings
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Olive oil
1 small onion, diced
4 jalapeno peppers, diced, seeds removed (leave the seeds if you want more heat)
3 cloves garlic, minced
Salt and pepper, to taste
1-1/4 lb. boneless chicken breasts, cut into bite-sized pieces
2 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. dried oregano
1 (14 oz.) can petite diced tomatoes with juices
1-1/2 cups chicken broth (reduce or omit if you want a thicker soup)
1 (19 oz.) can cannellini beans
1 (14 oz.) can corn
8 ounces cream cheese
Toppings: shredded cheese, sour cream, green onions, tortilla chips (optional)

Directions:

1. In a large, heavy-bottomed saucepan heat 2 tablespoons oil over medium heat and saute onion, jalapeno peppers, and garlic until soft and tender.
2. Season the chicken well with salt and pepper. Add another tablespoon of oil to the pan (if needed) with the chicken and lightly brown chicken on all sides. Season with chili powder, cumin, and oregano.
3. Add tomatoes, chicken broth, beans and corn. Bring to a simmer and cook 30 minutes. Taste and season as needed.
4. Add cream cheese and stir until completely melted. Remove from heat.
5. Add toppings to soup as desired. Enjoy!

Recipe adapted from Cinnamon, Spice, and Everything Nice

  

Crock Pot Chicken Tacos {Only 3 ingredients!!}

Good Monday morning, everyone! I hope y'all had a great holiday weekend! It was rainy all weekend here so we saw a movie on Saturday afternoon, went to church on Sunday morning, and pretty much relaxed at home the rest of the time. Oh, and we made homemade ice cream this weekend and it was a fabulous success{and dangerously easy}! I can't wait to make another flavor! I plan on sharing the method we used soon! :)

But today, let me tell you, I've got a great recipe to share that has become an absolute staple in my meal planning. I found this recipe a little less than a year ago and have made it so many times since. I knew it would be a winner as soon as I saw it. I love tacos, I love easy recipes, and I love having food ready and waiting on me in the crock pot. I also love it because it's so easy I don't even have to pull out a recipe to make it! Oh, and did I mention that you only need three ingredients?

It's also a fairly budget friendly meal, especially if you can get everything on sale. It makes a large amount of chicken and we usually end up freezing half of it so we have dinner ready for another night. That's another thing I love about this recipe! I love having meals ready to go in the freezer! It really helps on those days we just don't feel like cooking!

Whenever I make a crock pot recipe, I always use these slow cooker liners. It makes clean up so much easier!

And here's a trick I love for filling the taco shells. It's so quick and easy, you can do several at a time, and then you can just slide the whole muffin tin in the oven when you heat them. Be careful, though. I've had tacos slide out and fall on the oven door before. :(

{Source}

These are our favorite taco shells. Usually, all 12 taco shells are unbroken {don't you hate when you get a box of taco shells and half of them are broken?!}, and they perfectly crisp and crunchy after they're warmed in the oven.

Okay, so have I sold you yet? :) You have to give this one a try. I know you'll love it!!

Crock Pot Chicken Tacos
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1.5-2 pounds boneless skinless chicken breasts
1 packet of taco seasoning
1 (16 oz.) jar of your favorite salsa (My favorite is Tostitos Restaurant Style)

1. Arrange the chicken breasts so they cover the bottom of the crock pot. Sprinkle them evenly with taco seasoning and then spoon the salsa over the chicken so that the taco seasoning is covered. Do not stir.
2. Cook on low for 4-5 hours or on high for 2-3 hours.
3. Shred the chicken using two forks and stir so everything is evenly incorporated. You may want to drain some, but not all, of the juices.
4. Fill your tacos with chicken and top with cheese. Bake at 425 for 2-3 minutes to warm the taco shells and melt the cheese.
5. Top with sour cream, salsa, guacamole, green onions, tomatoes, etc... Enjoy!

Source: Iowa Girl Eats

Let me know what you think of these!! Have a great Monday!

Linking up with Anyonita Nibbles, Chef In Training, The Country Cook, Six Sisters' Stuff, and Lamberts Lately.