Recipe: Slow Cooker Chicken Tortilla Soup with Poblano Peppers

This autumn is looking GREAT in the Pacific Northwest. Why? Because it’s supposed to be cooler and wetter than normal, and I am a HUGE fan of that. The rain doesn’t get me down, it just make me snuggly. I snuggle with boo thang, snuggle with the cats and snuggle up to some tasty soup!


My poblano peppers were starting to get a little scary, so my solution was some chicken tortilla soup. The chicken in my freezer has poor texture when thawed, a nice sign that it’s filled with water, so I paid way more for it than I should have. Thanks, water weight chicken. Shredded chicken hides that pesky little problem. Also, while making this, I thought the package had two chicken breasts in it. Nope, it was one MONSTER chicken breast. Basically I bought this chicken while I was frantically speed shopping before a camping trip, it didn’t get used so it ended up in the freezer. I’ll never buy this brand of chicken again!

So many pretty colors!

For the most part, this is a nice, straight-forward recipe, but it does take a little time, even thought it’s a slow-cooker “set it and forget it” recipe. You can always buy tortilla chips, but I like seasoning mine, which add another half hour or so to the prep time.


As it happened, my brother ended up coming over for lunch after I made it so I had a guinea pig other than boo thang to test my food on. He gave it two thumbs up, but he’s a college student and it was free, so ya know, take that review with a grain of salt!

RECIPE: Serves 4 – 6 

4 – 5 small poblano chili peppers

2 chicken breasts, whole

1 bell pepper, chopped

1 small onion, chopped

3 cloves garlic, minced

1 can petit diced tomatoes, with juice

1 can sweet corn, drained

1 can black beans, drained and rinsed

6 cups of vegetable -or- chicken broth

2 T chili powder

Salt & pepper

For Tortilla Ribbons

4 – 5 corn torillas, cut into 1/4 in thick ribbons

1 tsp chili powder

1 tsp paprika

1 tsp cayenne pepper

salt & pepper

  1. Blister the poblanos. Cut poblanos in half and remove seeds. Place peppers on a baking sheet, insides down and coat with olive oil. Broil on high until the skin is blistering and browning. Keep a close eye on it!
  2. Once the peppers have blistered, let cool. Remove waxy skins and cut into squares/cubes
  3. Add chicken, poblanos, bell pepper, tomatoes (including tomato juice from the can), corn, black beans, onion, garlic chili powder and salt and pepper to crock pot. Cover with broth, about 6 cups. Cook on high for about 4 hours.
  4. While the soup cooks, make your tortilla ribbons. Preheat oven to 425. Toss olive oil, seasonings and tortillas together. Spread on a baking sheet so it is mostly just one layer, with a little overlapping of tortillas as possible. Bake for 5 minutes, flip the tortillas over with a spatula, and cook for about another 5 minutes, until crisp but not burned. Keep a close eye on the tortillas after you flip them.
  5. After the soup has cooked for a 4 hours, remove and shred. You can use forks if you’d like, but a pro tip is dropping it into your KitchenAid with the mixing (not whisk) attachment, it’ll shred the chicken in about a minute. No fuss! Return shredded chicken to crock pot and cook an additional 15-30 minutes.
  6. I had a whole mess of garnishes. Sour cream, limes, avocado, sliced jalapeños, and obviously the tortilla ribbons. Add what you’d like and enjoy!



Recipe: Autumn Veggie Bowl with Delicata Squash and Kale

Ho. Lee. Butts.

This is a delicious fall meal. I used mostly my Full Circle ingredients from this week to make this super tasty lunch bowl. I had one fairly small delicata squash, a bunch of kale and an inspiration from a recipe I found on Yummly.

All the foods, ready to assemble!

While this isn’t 100% my own, I altered the recipe and made it myself (while cleaning my kitchen, it was a tricky situation for a minute!).

This also uses my absolutely favorite way to make kale. My old roommate would make kale this way – I didn’t know it could be this good! It opened my eyes to using kale more often as a simple side dish. Lemony garlicky perfection.

The delicata squash caramelizes on one side, it ends up being a fairly sweet dish and so, so good. I hope you enjoy it as much as I did!

Delicata squash, yummmmm

RECIPE – Serves 2

1 small delicata squash, cut into 1/2 in rounds

4 leaves of curly kale, roughly chopped

3 cloves of garlic, minced

1/2 cup basmati rice

1 T tumeric

1 tsp ginger

1 tsp Paprika

1/2 lemon

Olive oil

Salt & pepper

  1. Preheat the oven to 350 degrees.
  2. On a medium baking sheet, combine some oil, delicata squash rounds, making sure they’re completely coated. Sprinkle with salt, pepper and paprika. Cook (do not turn!) for 35-40 minutes.
  3. While the squash is making magic happen, in a medium (or small) pot, heat up a smidge (less than a tablespoon) of oil. Add 1/2 of the garlic, cooking until it is just brown. Add the basmati rice, heat through, about 1 minute. Add a cup of water and the tumeric. Stir for a hot second and cover. When the water start to boil, turn down the heat so it simmers (keeping covered) until rice is cooked through, about 20 minutes.
  4. With about 7-10 minutes, start making your kale. In a non-stick pan, add about a tablespoon of oil over medium heat. Add kale and cook till fragrant. Add kale and salt and pepper. I keep this at medium instead of medium-high heat so my kale doesn’t burn. When the kale is nice and wilty, squeeze 1/2 lemon over, stir quickly and remove from heat.
  5. Your squash, rice and kale should all finish about the same time. Split everything between two dishes and enjoy nice and warm!

Recipe: Fridge Trash Butternut Squash Soup

Today is a beautiful, cloudy, blustery day here in the Pacific Northwest. It isn’t too cold, but with the wind, the autumn leaves and grey skies, plus my 3 butternut squashes… it’s soup time!

I call this fridge trash because I got to use some ingredients that have worn out their welcome. And I have too many squashies. Butternut squashies, to be exact.

Now, normally I’d use coconut milk or coconut cream in this recipe, but FRIDGE TRASH ALERT! I had a recipe that called for whole milk about a week ago, and its now about 4 days from expiring. I was all, okay, now, don’t let this get too hot and let the milk curdle and the BOOM, I went to fold a load of laundry and then it went and got all super hot on me and curdled the milk… so this isn’t perfect. I’d PREFER coconut milk in the future.

My singular carrot was sad, and my celery was getting a little brown on the tips, so that why they made an appearance in this. I generally HATE celery, except in soup. Raw, it is my enemy, but I made stew the other week and apparently they only sell 2 packs of celery bunches… so a spare celery bunch was staring me in the face whenever I opened my produce drawer.

Also, I used a few Full Circle items in here including: rojas garlic, yellow onion and butternut squash.

I used a whole (very small) head of the rojas garlic – it’s a little spicier than your typical grocery store garlic and SO PRETTY! If you haven’t seen it before, it has a pretty lavender/smokey purple and brown exterior and GORGEOUS pure white cloves. It has a hard stem in the middle, and it is pretty stinky (yaaaaasss!). I’ve enjoyed using this particular variety of garlic, I have about half of a head left and I’ll be sad to see it go! At the very least, it will be a tasty farewell.


As you read through the recipe, you might think “vinegar??” Let me tell you, vinegar is the shit. This will make the flavors pop but won’t make it vinegary, so don’t skip it. Too much vinegar, and it’ll get tangy which is OK in my book, but not everyone’s palate swings that way. I’d even go as far to serve it with a “float” of about a teaspoon of the vinegar (as well as with black pepper!).

This turned out super duper tasty, but just swap out coconut milk for the milk (1-to-1) if you’d prefer. Also, this recipe is INCREDIBLY easy to make vegan. Use vegetable stock, coconut milk (and I’d probably use coconut oil if I was using coconut milk). Voila – vegan friendly 🙂



  • 1 medium/large butternut squash
  • 1/2 large yellow onion
  • 1/2 head celery
  • 1 – 2  large carrots
  • 6-8 cloves of garlic
  • 1 and 1/2 cups whole milk (or full fat coconut milk)
  • 4 cups of stock (chicken or vegetable)
  • 1 tablespoon curry powder
  • 1/2 tsp cayenne pepper
  • 1/3 cup white wine vinegar, more for serving
  • salt and pepper, to taste
  1. In a large pot, heat about a tablespoon of your preferred cooking oil over medium heat. I used olive oil, but you could use coconut oil or butter. Do watchu want, this is fridge trash soup!
  2. Add onions. Cook for ~5 minutes, until they smell sweet and are translucent. Add garlic, let it cook for about 30 second, then add in the curry powder.
  3. Once the curry powder has had a minute to open up, add carrots and celery. Cook for another ~5 minutes, until the celery is bright green and starting to really soften up.
  4. Add butternut squash. I let it get a little warm first, about 3-4 minutes, then added the broth. In my case, it was 4 cups of water and a few tablespoons of Better than Bouillon, since FRIDGE TRASH! I only had a little left, and want to pick up a jar.
  5. Add milk, cayenne pepper, salt, pepper and bring to just boiling and let it simmer for 20-25 minutes, until the butternut squash is super squishy and past fork tender.
  6. Put half the soup into a blender, blend until smooth. Repeat with other half.
  7. Add the vinegar and stir.
  8. Serve with a “float” of white wine vinegar (about a teaspoon) and black pepper. Enjoy some bread, add croutons or whatever you have laying about.

Let me know what you think!