Cooking With A Chronic Illness ~ Chicken Fiesta Crockpot Soup
Cooking with a chronic illness and how my slow cooker comes to my rescue!
I live in the south-eastern United States, a part of the country that is synonymous with home cooking and hospitality.
While I love to cook, the debilitating side effects of my chronic illnesses have often hindered me from doing what I love to do. To put it simply, I struggle each and every day to put a hot meal on the table for my family.
Here lately it is all I can do just to get out of bed every morning let alone keep up with life in general. When my Lyme disease symptoms are flaring, quick, easy recipes are all that I can handle. The recipe that I am going to share with you today fits that bill.
Since low energy and debilitating fatigue are my everyday enemies, my Crockpot® has often come to my rescue.
What I love about my Crockpot®, is that I can load it up with healthy goodness in the morning before my energy is completely depleted; so that when the supper hour rolls around, presto! dinner is ready and waiting.
I honestly do not know how I would cope most weeks without my beloved slow cooker. So this week, I thought I would share one of my family’s favorite healthy slow cooker recipes.
Chicken Fiesta Soup is a staple at my house. It is gluten-free and the perfect answer to the universal nightly question, “What’s for dinner?”
This recipe came to me from a friend a long time ago. I am not sure where it originated from although I know there are many versions of it floating around Pinterest. All I know is that it is super simple to make and healthy! I also love that you can tweek this recipe to suit your own personal needs. It is easily adaptable. This is my kind of recipe.
So without further rambling, the recipe:
Chicken Fiesta Crockpot Soup
1~ pound of boneless, skinless, chicken breast, uncooked
1 ~16 ounce bag of frozen corn
1 ~ 15 ounce can black beans, drained and rinsed
1 ~15 ounce can of diced tomatoes, drained (I love the kind that are fire roasted.)
1 medium green bell pepper chopped (I like the orange bell peppers because they are sweeter.)
1 medium sweet onion diced fine
1 jalapeno pepper, seeds removed and chopped
5 cups chicken broth ( I like Aldi’s free-range chicken broth)
2 cloves of garlic, chopped fine
1 teaspoon of black pepper
2 teaspoons of sea salt
1/2 teaspoon of chili powder
Shredded Cheddar Cheese for Garnishing*
**If you are eating dairy free like me, you can just leave the cheese off! It is great either way.
Seasoned tortilla strips ( You can find these in the salad dressing aisle, I love Mrs. Cubbison’s Brand. They are gluten-free.)
- Place the first twelve ingredients in your Crockpot® and cook on high for 4 hours or on low for 8 hours.
- Right before serving, shred the chicken breasts. I find it easiest and less messy to take two forks and just break the chicken breasts apart in the Crockpot®. However, if you prefer you can remove the chicken to shred it and then sit it back into the soup.
- When serving you can garnish with a handful of cheese and tortilla strips. I prefer to eat mine without the cheese and it is just as good!
- Leftovers heat up well and make a nice lunch the next day.
What is your favorite quick and easy recipe?
Have a wonderful weekend and be well.
You can read more about my struggles with late stage Lyme disease here: Learning to Accept the Limitations of Lyme Disease