Crockpot soup: Tequila, Lime, Chicken Fajita

Dinner with a cheddar cornbread muffin

So the calendar says that it is spring here in Central Pennsylvania, but Mother Nature missed that memo.  We've had rain, sun, clouds, and snow showers all within the last three days.   Therefore, when menu planning time came around for the week, I wanted something warm, comforting, and perfect for a rainy/snowy day.  At first, I started thinking about casserole, but casseroles are my go to food for winter and according to the calendar, it's spring!  So my next thought went to soup, however, I've to tell you, I'm not a huge soup fan.  Those clear broth soups with a few things floating around never seem to fill me up.  In fact, I'm often more hungry after eating soup than I was before I started.  So, when I started thinking about soup, I knew it needed to be a soup that had a hint of spice, was jam packed with tons of goodies, and would be easy to put together.  I started thinking that a Mexican style soup would be really good, but I wasn't feeling a chicken tortilla or black bean soup.  I wanted something that screamed SPRING IS HERE!!  I was this soup as I was browsing soup recipes and I instantly fell in love with the photos.  As you all know, my photo taking ability is not the best; but it gets the point across, it's accessible, and it fits into my crazy schedule.  Sometimes I truly wish I took better pictures, but you know what, to heck with it; the food tastes amazing and that is what counts.  So thanks everyone for  putting up with my less than stellar photos!

Without further ado then, let me introduce this Tequila, Lime, Chicken Fajita Crockpot Soup!  Yes, you read that right, CROCKPOT soup!  Whooo hooo! One of my favorite words is crockpot because it is a simple prepare and dump soup.  I've changed the original recipe from Chelsea's Messy Apron  and let me tell you, this recipe is probably the best soup recipe I've ever made!  It only takes 3 hours in the crockpot, so if you've got a timer on your crockpot, set it and go.  If not, set your crockpot up for three hours using one of those light timers and enjoy!  You'll come home and your house will smell like a fiesta is waiting for you! Mix up a margarita and enjoy!

Soup without the garnishes

Ingredients:
32 oz unsalted chicken stock (make sure it is unsalted)
1 can of Rotel with green chiles
1 can of Rotel with Cilantro and Lime
1 packet chicken fajita seasoning
1 lb chicken tenders (not the breaded kind, but the raw chicken kind, cut into bite-sized pieces)
1 can low sodium black beans
1 cup frozen corn
1 lime (zested and cut in half)
1 package Jalapeno Mango chicken sausage
3/4 cup roasted garlic quinoa  (this came in an ready to make, just add water package)
3 tbsps of tequila
4 fresh Roma tomato, cut into bite-sized pieces

Garnishes:
avocado
Mexican cheese
Sour cream or Greek yogurt
tortillas

In the bowl of your crockpot add the broth, the fajita seasoning packet, half of the lime zest, half of the lime juice, the tequila and corn.  In your food processor, puree the two cans of Rotel until they are a liquid and add to the crockpot.  Then, cut the chicken tenders and chicken sausage into bite size pieces and add them to the liquid.  Drain and rinse the black beans and add them.  Add the quinoa and then turn your crockpot on low and let cook for three hours.  When the three hours have passed and your house now smells like it's ready for fiesta,  add the fresh tomatoes, the other half of the lime juice and serve.  Garnish with your favorite toppings.  I enjoy avocado, cheese, and Greek yogurt.  This is a phenomenal soup and will definitely be added to my soup rotation!

My soup "doctored" up with Greek yogurt, avocado, and cheese