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  • Writer's pictureJennifer Stewart

An Incredible Coincidence

Updated: Mar 4

I recently received a phone call from my bestie in Nashville… (She was in the Steak Blog/Vlog a few months back) to tell me she had thought of a pairing for my blog. And I kid you not, about 15 minutes after I hung up with her, my mother-in-law texted me with the exact idea!!!! How does that even happen?? It appears I was destined to whip up the best Mexican Chicken Tortilla Soup. EVA!!!!! These ladies have not only inspired me to write this blog, but they have also inspired me to take a chance on a meal I’ve never made before. EEK! So much fun! I love a good challenge.


 After searching for a recipe that both, my husband and kids would like, (because we all have picky eaters in our house) I found one that had all the delicious things our family would like…a recipe from the Food Blogger, ‘Plating and Pairings.’ I love diving into other people’s foods blogs for inspiration and this lovely lady included all things that called to my tummy!! It also was a crock pot goodie… so I could throw all the ingredients in the pot and let it cook for 6-8 hours. Ready at dinner, BOOM!


So let’s do this!






·       1 pound chicken breasts

·       5 cups bone broth (or chicken stock)

·       corn tortillas (torn into small pieces)

·       1 15-ounce can black beans (drained and rinsed)

·       1 15-ounce can pinto beans (drained and rinsed )

·       1 cup canned crushed tomatoes

·       1/2 cup salsa verde

·       3 Tablespoons tomato paste

·       1 large onion (minced)

·       2 jalapenos (chopped, seeds and veins removed)

·       bell pepper (chopped)

·       lime (juiced)

·       4 Tablespoons fresh cilantro

·       2 teaspoons cumin

·       1 teaspoon chili powder

·       1 teaspoon garlic powder

·       ½ teaspoon cayenne pepper

·       Salt (to taste)


For Topping

·       Cheddar cheese 

·       Crunchy tortilla chips

·       Avocado

·       Sour cream (or Greek yogurt)


Add all ingredients to slow cooker and cook on low for 8 hours, or high for 4 hours.

Pull out chicken using tongs and shred with two forks. Return to pot.

Adjust seasonings by adding salt, extra cayenne, etc. Serve. 




When one of your besties calls to share a recipe and tells you she’s listening to Linda Ronstadt’s version of Desperado while she’s cooking her version of Mexican Tortilla Chicken Soup… then you must pair YOUR MEXICAN TORTILLA CHICKEN SOUP WITH LINDA RONSTADT’S VERSION OF DESPERADO!!! I mean WHAT?! Make sure to watch this YouTube video of her… she is just stunning. December 1st, 1977… she is gorgeous, and you just melt when she starts to sing. Theree are SO many amazing versions of this song, but this is, by far, my favorite. Thank you Amie D!!! FOR THE WIN!!!





One of my favorite things about the Play On Project Blog is bouncing ideas with my friends and family. Knowing that we all listen to music while we are in the kitchen whether it’s canning, cooking, or baking. It’s a beautiful thing that allows us to not only relax while we cook, but also be inspired as we cook. I cannot tell you how happy it made me when Amie D and Janet S reached out to me on the same day, less than 30 minutes from each other, to tell me that I needed to try cooking up some Mexican Chicken Tortilla Soup for my family this week.  So here we are… doing just that. And blogging about it too. ENJOY!!

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