Deadlines, Easy Meals and Unearthing History

 While I continue to work toward a deadline with a story that is giving me fits, life goes on. My husband still wants to be fed, so I've been doing my best to keep things simple and/or use the CrockPot as often as possible. Fortunately, we've had a couple of cool fronts pass through which have actually put soup back on the menu.

I love soup. It's so versatile and the added benefit of the CrockPot is very high on my list right now. Last week, I make some of my favorite Southwest Chicken Soup.

You can find the recipe here. One of the best things about this is that I can start with frozen chicken breasts and then let it cook all day.

While I've been living in my office, hubby has been out having some fun around the ranch. He's always been a huge history buff and has often told me about the Karankawa Indians that once inhabited our area. When his father was a boy, he would go out and walk the fields after a rain storm or when the farmers tilled to search for arrowheads. This is a small part of his collection.

Well, my husband was recently approached by a couple of fellows who have been doing some excavating in our area in search of arrowheads. Naturally, he was totally on board with that, especially since he gets to keep whatever they find. So they brought in a backhoe and a big shaker thingie (technical term, you know) that sifts the dirt from the rock and within a matter of hours, they'd found all of these. 

Believe it or not, these predate the Karankawas by quite a stretch. The arrowhead on the upper right dates back to 1500 BC. The one on the bottom left dates back to 2500 BC! I mean how crazy is that? To think that people inhabited this land thousands of years ago is mind-blowing. And hubby is having a ball.

So that's what's going on here at the ranch. What's happening where you are?

Award-winning author Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, two sassy pups, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com

Southwest Chicken Soup AND a Book Birthday

Yes, I'm celebrating because the last book in my Rocky Mountain Heroes series releases today!

Learning to trust can be the greatest adventure.

She’s always played it safe…Can he reach her guarded heart?

Ready to open his camp for young cancer patients, Daniel Stephens must impress foundation overseer Blythe McDonald to ensure she approves funding for next year. But the cautious former cancer patient was once let down by a similar program, and she’ll leave no stone unturned in her evaluation. Can he convince her his camp is worthy of the money…and that he’s worthy of her love?

I love this story so much. When God first laid it on my heart, I didn't think I could write it. But you know how God is, He likes to get His way. The good news is that He always equips us. He graciously put people in my life just when I needed them.

But enough about that, because I'm on a deadline. It's also cool again, which means I can not only make soup, I can do it in the CrockPot. And when you're short on time, that's a win-win.

Another wonderful thing about this Southwest Chicken Soup is that it's low-fat. Score one for the old waistline!

Here's what you'll need:

• 3-4 boneless, skinless chicken breasts (I used 3 this time)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 - 3/4 tsp salt
• 1/2 tsp ground black pepper 
• 1 - 28 oz can diced tomatoes (I used the petite diced)
• 1 - 10 oz can Ro-tel diced tomatoes with green chilies (they have original, mild and spicier varieties; I use original, but it you want the flavor but not the spice, use the mild)
• 3 cups chicken broth (I prefer the low-sodium variety)
• 1 - 15 oz can black beans, drained and rinsed
• 1/2 cup tomato paste
• 1 onion, chopped
• 1 bell pepper, seeded and chopped
• 1-2 cups frozen corn

Place the chicken breasts in the bottom of a CrockPot or slow cooker.

Sprinkle with chili powder, cumin, salt and pepper.

Add tomatoes, Ro-tel, chicken broth, black beans tomato paste, onion and bell pepper.

Stir, trying not to disturb the chicken.

Cover and cook on high for 5 hours or low for 8 hours.

See, I told you it was easy. Now you have the rest of the day to write.

Approximately and hour to an hour and a half before cooking is done, stir in the frozen corn.

You could add it at the beginning, if you prefer, but I like a little crunch to my corn.

When cooking time is up, remove chicken breasts and shred the meat.

Return meat to slow cooker, stir and serve.

Yum! My tummy is happy.

Now it's time to chat. Has God ever given you a task you felt ill-equipped for? Did you throw up your hands or forge ahead, holding lightly to His hand?

Three time Carol Award finalist Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more a mindyobenhaus.com.

Falling for Soup

Fall in Texas. You never really know what you're going to get. Just last week, we were in the 90s. Kids were hanging around in the backyard. 

Then the 80s arrived, making walks in the woods/pastures much more inviting. Recent rains made it easy to see signs of wildlife. There were deer tracks.

Wild hogs had been on the move.

As were racoons.

And the pastures are filled with goat weed and bitterweed. 

But now... Fall has arrived! It's goodbye 80s and 90s, hello 50s and 60s. And that means my cravings for soup can finally be fulfilled and thoroughly enjoyed.

Yes, I have literally been craving this Southwestern Chicken Soup for weeks.

But soup just isn't the same when it's hot outside. At least not for me. 

It was only January when I first shared this recipe, but since we haven't thought about soup in months, I thought it was worth sharing again.

Here's what you'll need:

• 3-4 boneless, skinless chicken breasts (I used 3 this time)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 - 3/4 tsp salt
• 1/2 tsp ground black pepper 
• 1 - 28 oz can diced tomatoes (I used the petite diced)
• 1 - 10 oz can Ro-tel diced tomatoes with green chilies (they have original, mild and spicier varieties; I use original, but it you want the flavor but not the spice, use the mild)
• 3 cups chicken broth (I prefer the low-sodium variety)
• 1 - 15 oz can black beans, drained and rinsed
• 1/2 cup tomato paste
• 1 onion, chopped
• 1 bell pepper, seeded and chopped
• 1-2 cups frozen corn

Place the chicken breasts in the bottom of a CrockPot or slow cooker.

Sprinkle with chili powder, cumin, salt and pepper.

Add tomatoes, Ro-tel, chicken broth, black beans tomato paste, onion and bell pepper.

Stir, trying not to disturb the chicken.

Cover and cook on high for 5 hours or low for 8 hours.

See, I told you it was easy. Now you have the rest of the day to knockout your to-do list.
Approximately and hour to an hour and a half before cooking is done, stir in the frozen corn.

You could add it at the beginning, if you prefer, but I like a little crunch to my corn.

When cooking time is up, remove chicken breasts and shred the meat.

Return meat to slow cooker, stir and serve.

Perfect for a cool fall day or a bone-chilling winter night.

Now it's your turn. What's cooking in your neck of the woods?

Three-time Carol Award finalist, Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com