i know what you’re thinking.
seriously. another soup. wasn’t there just one last week. and the one before that.
now you know my secret. i lack creativity and a lot of other things which we won’t talk about. i’ve basically been subsisting off of soup and sushi. it may or may not happen three days this week. the sushi, that is. is there a rehab facility for people who can’t stop eating volcano rolls?
oh and eggs. i have an egg problem. no, not because i’m approaching my “middleeeelate 20s” (pleaseeee don’t make me say it out loud. it actually hurts). although i can’t wait for those conversations to start. gone will be the days of people just wondering if i’ll ever actually find someone who can tolerate me and constantly trying to set me up with the latest tinder mutation, and upon me will be the days of – “the clock is ticking my dear”. that’ll be a trip. thus will start my days as a recluse.
no, my egg problem just involves me eating a lot of them. constantly. everyday. scrambled, fried, on toast, on fish, avocado, mixed together with veggies.
i just read this post that used deciding how you liked your eggs as a metaphor for deciding what you want in life. i am obsessed with hannah brencher and she sends these monday emails that are literally the highlight of what is otherwise a struggle to just show up sometimes. and it literally, was one of those moments when you feel something was written for you. it’s right there and you’re reading it and you want to stop because it just feels that personal.
“how do you take your eggs? and baby, if you’ve never known the answer to that question then just start there. get out there and try a lot of eggs but don’t just sit there and claim you like them fried. get out there and taste the eggs. scrambled. over easy. runny. whatever. you will never know what you actually want until you get out there and taste the options of what could be.”
wait it gets better.
“there’s something you want. you’ll waste the whole week talking about the fact that you don’t know. you know. you do. it’s in there. it burns. it keeps you up at night and makes you feel unworthy when you go to ask for it in prayer. you know it. please stop staying on the fringes of it. i’m coming back next week. please don’t stay standing in that same place. come back to me, babycakes, and tell me how you like those eggs of yours. we have to stop hiding behind the things we always wanted to taste but never had the courage to say, ‘please put them on my plate.'”
mmhmm. i told you so. how’s that food for thought? i dont know, she just gets me.
where were we? oh yes, soup.
so i usually feel like a kid in her tutu at her birthday when there’s chicken enchilada on the menu someplace. i just love it. but i always just make chicken tortilla so i wasn’t convinced. until the day when i just had to have it. (i was probably out of eggs).
i was also feeling lazy, hence the slow cooker-ing. i looked at a bunch of different recipes, because i wanted it to be different from tortilla soup and as you know, i lack creativity.
da boom cha.
- 3 boneless skinless chicken breasts (about 1 pound)
- 2 1/2 cups low sodium chicken stock
- 1 10 ounce can red enchilada sauce
- 1 28 ounce can black beans, rinsed and drained
- 1 (14-ounce) can fire-roasted diced tomatoes, with juice
- 1 15 ounce can corn, drained (or frozen corn works, just cook it up on the stove for a bit)
- 1 4 ounce can green chiles
- 1 white onion, peeled and diced
- 2 teaspoon ground cumin
- 1 teaspoon salt
- cilantro and avocado for garnish
- Add everything to slow cooker!
- Cook for 3-4 hours on low, or 7-8 hours on high
- shred chicken once cooked thoroughly