Whew. Between graduating, packing, moving across town, unpacking, and Erica starting a new job, we’ve been pretty busy. Taking time to cook has been our goal the last few days (we just moved on Saturday and have been slowly unpacking into our slightly smaller kitchen) and we finally succeeded!
Now, being super hungry and not very patient, we apologize for the pictures – if and when we make this again, we’ll be sure to post some better ones 🙂 It was just so good we had to share it with you!
Did you know that at any minute you are only 15 minutes away from a delicious, authentic Mexican dish?
- Servings – 3 to 4
- Prep time – 5 minutes
- Cook time – 10 minutes
- 1 small bell pepper, chopped small (any color; or any other vegetable you want!)
- 2 cups cooked, shredded chicken
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1.5 tablespoon unsweetened cocoa powder
- 1/2 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Sprinkle of cinnamon (eyeball this – maybe around 1/4 teaspoon?)
- 1 can condensed tomato soup (what we had, we’re sure tomato sauce would work too, it just won’t be as thick)
- 1/4 cup chopped cilantro
1. Heat a small amount of olive oil in a small skillet and saute the bell pepper (or whatever veggie) until tender. Set aside.
2. Meanwhile, in a medium sauce pan, saute the onion in some olive oil for 3 minutes. Add the garlic and continue to cook until the onion is translucent.
3. Stir in the tomato soup, cocoa, cumin, paprika, cinnamon, and chili powder. Taste and add any salt, pepper, and/or more spice if needed. Heat over medium-low until simmering.
4. Stir in the pepper and shredded chicken. If the sauce is too thick, stir in a tablespoon or so of water until it reaches the desired thickness. Heat until everything is combined and heated through.
5. Lastly, stir in the cilantro right before serving. Serve in tortillas or over rice, and enjoy!
P.S. Happy 18th birthday to Erica’s favoritest brother, Zack!!