Cilantro Lime Chicken Fajitas

We LOVE Mexican food over here.

Being from San Diego where there's a taco shop on every street corner, that's kind of a given.

I seem to make some sort of Mexican dish every week for dinner. 

I've been wanting to perfect my fajitas because every time I've made them they just didn't come out the way I had hoped.

This time however, they came out SO right and I'm so excited to share!

I give all credit to my 37 week pregnancy cravings for coming up with this one.

Ingredients:

• 2-3 boneless chicken breasts or 5-6 tenders
• 2 heaping cups of assorted sliced bell peppers give or take
• 1 cup sliced onion give or take
• 1/2 of a lime
• 1/4 cup cilantro (a little less is just fine)
• 1 clove minced garlic
• 4 tbsp. your choice oil
• 1 tin foil package of fajita seasoning mix (found next to taco seasoning)
• 1 tsp soy sauce
• Salt and pepper

Directions:

1. First chop your veggies, then chop your chicken. Fajita style. Aka long strips. Put two skillets on your stove and add 2 tbsp of oil to each. Turn it to medium heat and let that oil get hot!
2. I test my oil by splashing a tiny bit of water. If it sizzles and crackles and pops, its ready. So, once it's ready add your chicken to one pan and your veggies to the other. Let them both cook through separately but don't let your veggies get soggy. Yuck.
3. Once both are cooked to your liking at the veggies to the chicken pan. Add half the packet of fajita seasoning. You don't wanna overdo that stuff so start out that way and add more if you fancy more. Then add your soy sauce and give it a good mixing. 
4. Next turn your heat to low and add the juice of 1/2 a lime, garlic, and your cilantro. You really don't need to squirt every last bit of the juice because I sure didn't but get a good amount. Stir it all up and let every bit of the mix get covered.
5. If you feel the need, you can also add some salt and pepper to taste.
6. Serve your Chicken onto your choice of tortillas! I am a full supporter of the uncooked tortillas they sell at costco. Soo great. However, I need some protein in my life so I had mine on an ezekial sprouted grain tortilla. But really, any tortilla is fine. Lay all the toppings you desire out on the table and have your family add to their fajita as they please. 
7. Enjoy!

All my love,

Aleigh Joy

Crockpot Salsa Verde Chicken Tacos

We've all said it before, but I'll just go ahead and say it again!

Who doesn't love their crockpot??

It makes life on the go SO easy!

This 5 ingredient shredded chicken was so flavorful and easy to do.

Another trial turned success!

We sure love tacos over here!

Ingredients:

1) 5-6 chicken tenders or 3-4 breasts

2) 1 cut up bell pepper of your choice

3) 1/2 cup chopped white onion

4) 1-2 chopped cloves garlic

5) 1 full jar of salsa verde

Directions:

1) Place chicken in bottom of crockpot. On top of that add onion, garlic, and bell pepper

2) Pour jar of salsa verde on top of everything and cook on low for about 4 hours.

3) Remove chicken and bell peppers and strain excess liquid. (Unless you like soggy tacos.) Put chicken in a bowl and shred. Then add to a taco shell with your favorite toppings!

(we make our taco shells over here by cooking corn tortillas in vegetable oil and then sprinkle with salt. Yum!)

Ta-da! That's all friends!

Go ahead and get ready for taco Tuesday next week ;)

All my love,

Aleigh Joy

Chicken Tortilla Soup

I love soup on rainy cold days.

I also love any excuse to use my big pot!

We had a lovely thunderstorm last week.

So lovely it flooded the street I needed to drive on to get to work!

I even got to wear my rain boots and bring my umbrella everywhere I went.

It was pretty awesome for a girl from San Diego.

The next best thing from candles burning and being snuggled in a blankie on a rainy day, is having a nice warm bowl of soup in front of you.

Hunter and I love Mexican food, so I came up with this recipe like a week after we got married when there was still snow on the ground.

It makes a whole lot of soup so cut things in half here and there if necessary, but we love having leftovers!

Ingredients:

• 2 tbsp. vegetable oil
• 2 cups cooked and chopped chicken
• 1 Cup (red) diced bell pepper
• 1 Cup chopped onion
• 8 oz. diced green chiles (canned)
• 15 oz. black beans
• 6 oz. can tomato paste
• 14 oz. can diced tomatoes (i get the chipotle chili flavor)
• 3/4 cup corn
• 1/2 cup sliced olives (or more, I always add a little more)
• 48 oz chicken broth (or a little less depending on how much broth you like)
• 1/2 packet taco seasoning
• 1 tsp. garlic salt
• salt and pepper to taste

Toppings:

• Sliced lime
• Sour Cream
• Shredded Cheese
• Avocado
• Cilantro
• Tortilla Chips

Directions:

1.) Heat oil in pot, then sautee bell pepper and onion, then turn to medium heat

Cook chicken in the meantime with salt and pepper in a separate pan

2) Add green chiles, chicken, and all seasonings then stir it up good and cook for about 5 minutes continuing to stir. 

3) Add tomatoes (and all liquid), black beans, corn, and olives, then stir. Now add in your tomato paste and combine all ingredients. Let cook for 5 more minutes stirring constantly.  

4) Add chicken broth, stir it all up, and let simmer on low heat until bubbling. (add salt and pepper to taste)

5) Serve with all toppings and enjoy!

There ya have it!

I loaded this soup up with all sorts of stuff, and we personally love it over here.

Also, the crushed tortilla chips on top are a must. 

Here's to soup season!

(unless you live in California, sorry guys)

All my love,

Aleigh Joy