It was a super-busy holiday season with gifts and work and family and get-togethers and baking and fun. The post holiday season let-down has been rather relaxing, though, and the leftover party food has provided us with many days of meals.
But the party’s over, and with my work hours greatly diminished, I need to cook frugally.
Onward, brave housekeepers! To the slow cooker!
Today was a somewhat slow day workwise, so I had some time to throw together a spicy soup, all with ingredients from our kitchen.
Here’s the basics for the soup. Feel free to take this as inspiration and change according to your own tastes or what you have on hand. Frugal cooking isn’t frugal if you have to go out and buy ingredients, right?
Just a fair warning, this turned out quite spicy.
Spicy Slow Cooker Soup
- Cook bacon and save the grease to use later.
- Bake chicken tenderloins, cutting into small pieces.
- Once the chicken is cooked, throw in a good helping of sliced peppers and onions. Add some heaping tablespoons of bacon grease and ghee.
- Spice the chicken, peppers, and onions with habanero-infused salt, cumin, herbs and spices blend, onion powder, and chipotle seasoning.
- Stick the dish with the chicken, peppers, and onions back in the oven to cook a bit more. Take it out when the peppers and onions are cooked, and everything is smelling great.
- Add to the slow cooker a drained can of pinto beans, a can of Ro-Tel, crumbled bacon, and a can of regular diced tomatoes. Stir in the chicken and pepper mix.
- Cook on low for the day. Enjoy!
Hubby seemed to love this soup! He went back for seconds!
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