First and foremost, fear not: I’m not a food blogger now or anything (lol I know, right? The thought is comical!) but I have been open about my time in the Q resulting in a little more Christina/Kitchen bonding time. Apparently, I’m not the only one! So many of my favorite fashion and style influencers to follow also were taking a more domestic approach to at-home dining during the peak of COVID-19 in NY, posting fun recipe ideas and becoming a community on a whole new level that I don’t think any of us saw coming.
I found the following recipe from my girl Jordan Gill (FYI if you’re not already following her, hit that button ASAP. The girl has style oozing from the top of her gorgeous mane to the very tip of whatever stunning shoes she’s wearing!) I’m including a screenshot of her recipe, along with a step-by-step of my own slightly tweaked version of it. Both ways are delicious—like most things, it all just depends on your flavor preference. They’re so similar with the exception of adding/subbing a few ingredients. I’m finally now starting to see what people had told me for years about cooking—recipes are just guidelines, but finding ways to tailor them to your own liking can actually become fun. So here’s the recipe—a fun, easy, delicious, and family-friendly dinner in under 30 minutes!
Jordan’s Recipe:
My Take On The Recipe:
Ingredients:
- tbsp canola oil
- 1 large white onion, chopped
- 1 bag cooked chicken (I prefer Tyson strips/cubes)
- 1 15 oz can of pinto beans (drained)
- 1 15 oz can of corn (drained)
- 1 15 oz can of diced tomatoes (drained)
- 1 packet taco seasoning
- 1 1/2 cup of chicken stock
- 1 8 oz bag of shredded cheese (I prefer Kraft 4 Cheese Mexican blend)
- 4 standard-size flour tortillas
- 1 16 oz container of sour cream (I prefer Daisy Light Sour Cream)
Directions:
- Heat a drizzle of olive oil in a pan over medium-high heat; add chicken, cooking until warm throughout (approx. 5-10 mins).
- In a large pot (I use a 6 qt pot), heat 1 tbsp canola oil over medium-high heat; add onion, cooking until soft.
- Add chicken, pinto beans, corn, diced tomatoes (I only use 1/2 can of tomatoes—personal preference), packet of taco seasoning, and chicken stock to pot with onion.
- Bring these ingredients to a boil and simmer on medium heat for about 15-20 mins.
- At the 10 minute mark, I warm 2 tortillas on the stovetop, slightly browning each side. I cut these into small strips and add to soup while it continues to cook for another 5-10 minutes.
- Warm 2 additional tortillas on stovetop, slightly browning each side. Cut these into strips as well—these will be added to your bowl at the end.
- Scoop 1-2 tsp of sour cream into your bowl (I always do this because it’s easier to mix together!)
- Add soup to your bowl, and top with shredded cheese (more = better, IMO!) and some more tortilla strips. Mix together and enjoy!
Of course, if you have any questions, I encourage you to reach out to me! This recipe is so simple—and of course, you can change it any way you choose. You could use chop meat, fresh chopped up chicken cutlets if you prefer instead of frozen pre-cooked chicken—anything at all. Coming from a former kitchen coward, you can’t be afraid to experiment! If you give the recipe a try, drop me a line here or DM me on Instagram and let me know how you liked it!
Viancey says
It look so delish! I too been spending more time in the Kitchen and trying new recipes