Slow down your moving too fast…..
Slow down, you move too fast
You got to make the morning last
Just kicking down the cobblestones
Looking for fun and feeling groovy
Ba da-da da-da da-da, feeling groovy…..
–Simon and Garfunkel’s “The 59th Street Bridge Song (Feeling’ Groovy)
I woke up one morning before Christmas thinking “why does time seem to go by so fast”. After a little internet search (I knew there had to be an answer there) I came up with two article from Huffington Post.
It’s always bothered me that with a wink of an eye the day is gone, then the week, month, and before you know it, it’s Christmas again. At my age I want to put the brakes on things and enjoy and remember all the things that tend to flash by the window while we are driving/sailing/flying through life.
My goals this year are to slow things down, read a little each day (I don’t read nearly enough) and make a point to not just watch the days drift by. Read these two articles (Why Life Goes By Faster As We Get Older and Simple Mental Trick Can Slow Down Time) and I think it may help you to slow things down a bit.
My word for the year is going to be “slow” or in two words “slow down”. Cooking in a crockpot isn’t exactly what Slow Food Movement had in mind but if you have something simmering away in a crockpot/slow cooker, you will definitely be enjoying those smells and the excitement of anticipating what’s coming out of that pot at the end of the day.
I spent hours looking for a good slow cooker (crockpot) recipe since I had none of my own. I have a crockpot which I only bought about 10 years ago and really have never cooked a meal in it. But to help slow down your day, I thought it was time I posted a recipe that you throw in a pot and forget about it and let it cook slowly all day long. I guess in a way if you have a busy day and you don’t have time to slow down to cook, then this recipe still will work for you. After a long search, I just ended up throwing a bunch of stuff in the pot turned it on and by the end of the day we had a very good bowl of soup. Garnish with some of your favorite things like avocado, cheese, cilantro and some crisp tortilla chips and you will be glad this “slow” meal was waiting for you at the end of a busy day.
Just in time for a super bowl party with lots of extras to go along with it. Hope you enjoy this “crockpot” soup and if you have any hints to slow down your day (or a crockpot recipe to share), please leave int he comment section below the recipe. (Comment section is down at bottom of recipe, under the three small pictures where it says “Tags, etc., COMMENTS”.)
BLAST FROM THE PAST: It is never too cold to make ice cream and my Black Walnut Ice Cream is one of my favorite flavors.
Get out your crockpot and gather up all your ingredients.
I put everything in the pot except for the corn and chicken, cooked on high for about 3 hours then added the cooked chicken.
Cut the corn from the cob and add to the crockpot after soup has been cooking a couple of hours. (Or, you can go on and add it from the beginning. I just didn’t want mine to get too soft.)
Add in the chicken after about 2-3 hours and cook on low until you are ready to dive in to a big pot of slow cooked tortilla soup.
Get your toppings ready — some grated cheese, avocado, sour cream, maybe some tomatoes and some tortilla strips or chips.
- 3-4 c. chopped cooked chicken
- 1-14 oz. can black beans, drained and rinsed
- 1-14 oz. can. chopped petite tomatoes
- 1 can Rotel tomatoes, hot or mild
- 2 cans chicken broth
- 3 ears corn, cut off cob
- 1 c. chopped onion
- 2-3 cloves garlic, minced
- 3-4 tsp. chili powder
- 2 tsp. cumin
- 1/2 tsp.paprika
- 2 tsp. salt
- 1-2 tsp. black pepper
- 2 limes quartered
- grated cheese
- cubed avocado
- cilantro, chopped for topping
- sour cream
- Chop your cooked chicken into cubes or shred and refrigerate until ready to add to the crockpot.
- Put the onions, garlic, tomatoes, Rotel tomatoes, broth, all the seasoning and the drained and rinsed black beans into the crockpot and cook on high for 2-3 hours. Then add the corn and chicken and continue to cook another 2 hours on low.
- When ready to serve, ladle into bowls and top with some sour cream, grated cheese, avocado, cilantro and some crispy tortilla strips.
- I added my corn towards the end because I didn't want it to get too soft. You can add everything all at once if you want and just let it cook away all day.