Tony has a problem. He swears up and down that he’s never eaten anything “too spicy”. I constantly harass him for ruining half of my recipes with his heat-seeking taste buds because he insists on making his own additions.
Take this bowl of soup for example — perfectly delicious on its own, annihilated in seconds with a whole chopped habanero. A WHOLE habanero in ONE bowl of soup. This is what my husband does. The last time he “doctored up” one of my dinners I feel victim to the habanero-from-hell the next morning when I innocently took a sip of water from a glass that was left on the counter. Turns out it was his fire-breathing dinner glass which meant I spent a good five minutes dancing around the kitchen in pure agony.
Only 45 more habanero peppers left from our garden this year…. 45 more. Yay me…
Annnnyway, this soup is one of our favorites and rest assured that on its own, it will not set your tongue ablaze. I have a hard time saying that I even cooked this meal because it’s so simple. Too simple. It’s warm and hearty, freezes beautifully and is perfect for cold weather and football watching.
Did I mention that it’s completely healthy and one hefty serving is only 6 PointsPlus? If that’s not the best part about this soup then just make it to give yourself a well deserved break. Throw everything in the crockpot the night before and start er’ cooking the next morning.
- chopped green onions
- fresh lime juice
- hot sauce
or a whole habanero
- 1/8 c. part-skim mozzarella cheese (add 1 pt+)
- 1/4 avocado, chopped (add 2 pt+)
- crushed tortilla chips*
- sour cream* (*add points for these ingredients based on nutritional info)
- 1 can pinto beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can yellow corn, drained OR 1½ cups frozen corn
- 8oz tomato sauce
- 28oz diced tomatoes
- 1 can fat-free chicken broth, reduced sodium
- 4oz can green chilis
- 1 lb boneless, skinless chicken breasts – frozen is fine
- 1 tbsp chili powder
- ¼ tsp garlic powder
- ¼ tsp oregano
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp crushed red pepper
- 2 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- As early as the night before combine all ingredients in a large crockpot. Stir well.
- When ready, cook on low heat for 5-6 hours.*
- Thirty minutes before serving pull chicken from the mixture, shred, and return to crockpot.
- Finish with your favorite toppings and enjoy!
What’s the spiciest dish you’ve eaten? Do you have any funny pepper stories?