Zucchini Festival Day 5!
I’m not sure what the weather is like in your neck of the woods… but here is Idaho it has been cold! There was snow in the mountains and lots of rain in the valley (where I live). Icky yucky cold rain. I enjoy the fact that seasons do exist and that we get a variety… Cuz really how boring would it be to always have the exact same kind of weather, even if it was IDEAL… But I’m just not ready for it to be cold! I want a nice long Indian summer… Is that too much to ask?!?? OK my whiny rant is now over and I will try and conduct myself in a slightly mature manner… Back to the soup and my love of zucchini. Why not combine two of my favorite things about fall soup and zucchini and make them into a super slammn’ good soup! This stuff is hearty and a meal all on its own… And bonus you make it in the crock pot! Awesome soup for lazy people!! You gots to love that! Enjoy!
Chunky Mexican Cheesy Zucchini Soup (say that five times fast)
Serves around 10
2 chicken breasts — I just throw them frozen and all
1 can Rotel tomatoes
1 can chicken broth
1 pkg frozen corn — I am a corn snob we don’t do canned corn but feel free if you have a can on hand
1 can black beans rinsed — (or pinto, or whatever you have on hand)
1 packet dry ranch dressing
1 packet taco seasoning
1 Cup Mild Tomatillo Salsa
1 8 oz Low Fat cream cheese
2 Cups sliced and diced into chunks zucchini — saute in 1 TBS Olive Oil for about 10 minutes until slightly tender — put in crock pot for only the last hour — (nobody wants overly mushy zucchini)
Put the chicken in the crock pot.
Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, and taco seasoning,
stir to combine then top with the cream cheese.Cook on low for 6-8 hours, stirring one or twice to blend in the cheese. Shred the chicken into smaller pieces. Garnish with limes, cilantro, avocado, cheese, sour cream and chips!!!