I have finally come to admit to myself that I suck at throwing. I don’t play cricket for the same reason because I literally throw like a girl. I would rather walk the distance and hand you the ball then embarrass myself by throwing it and having it land 100 feet away from you. Yes, I speak from experience.
This realisation strengthened yesterday when we played darts at my friend’s place. It was painstakingly embarrassing, but luckily I had enough drinks in me to not be too bothered about making a fool out of myself. V, on the other hand, was perfect. Maybe it has something to do with all the yoga he does. *Mental note to self- practice yoga to get better at darts.*
One of my friends said I just need practice. But in my heart I know this is just how I am. Throwing big balls I am fine with- I can pass a basketball or play throw ball fine, but small balls I just don’t know what to do with them (seriously, there should be another word for balls that doesn’t lead to a double meaning :/ ).
Anyway, who cares. Games are for fun, right. So what if the dart that I throw goes and hits the person standing on the right. Maybe that was what my intention was all the while.
But what does throwing and darts have to do with today’s post?
Its fun to be random at times. I know I overdo it a lot, but it’s ok since sometimes you do get some awesome recipes in the bargain.
This is one of them.
Mainly because its the kind that you just throw everything in and let the crockpot do the trick. And we all know, we all loooooove such recipes.
And if the word crockpot did not get your attention, I am sure the word beer would.
At least for me it did, and it gave me enough reason to make this soup.
But if you have to make it kid friendly, I will totally understand. You can easily substitute the beer with chicken stock with similar end results.
- 1 onion, finely chopped
- 1 15 oz can black beans (you can also add a can of chili beans if you like)
- 1 15 oz can whole kernel corn, drained (you can also use frozen)
- 1 (12 fluid ounce) can or bottle beer ( I used corona)
- 2 10 oz cans diced tomatoes with green chilies, undrained ( I sometimes replace the can of diced tomatoes with medium hot chunky salsa and works great that ways as well)
- 1 package (4 tbsp) taco seasoning
- 1 tsp roasted cumin powder
- 1 tsp chilli powder (optional)
- 1 tsp garlic powder
- 3 whole skinless, boneless chicken breasts
- cilantro, for garnishing
- juice of lime (optional)
- shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips
- Place the onion, black beans, corn, beer, and diced tomatoes (and/or chunky salsa) in a slow cooker. Add taco seasoning,cumin, garlic and chilli powder and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
- Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with chopped cilantro, shredded Cheddar cheese, a dollop of sour cream, juice of a lime and crushed tortilla chips, if desired.