Jules and I talk every day. For real. Maybe a day or two has slipped by in the last twenty-five years, but those kinds of days are the exception not the rule. Our conversations are varied — as you can imagine — and cover everything under the sun. Some days we are super inspirational. Sometimes we can solve the world’s problems in a single phone conversation. Other days we deem it a crying shame that the world isn’t privy to our witty banter.
Mostly we just do life together. Even though we are separated by a gazillion miles.
Jules is a great cook and most of our conversations focus on food and family. We don’t just wax eloquent, we get into the nitty gritty, tackling questions like “what are you making your picky eaters for dinner tonight?”
These kinds of questions always lead to rabbit trails where we inevitably go about solving the nation’s health care woes. Or summing up the deplorable demise of the food system and GMOs with a five-point plan, which we vow to revise another day because who has time for five points?
Gratefully, we always return to the heart of the matter with all important declarations like, “I love my crockpot so much if I wasn’t already taken, I’d marry it.” Because these are the kinds of details you share with your BFF.
Last week I posted Julie’s recipe for Chicken Tortilla Stew on instagram. Then I felt guilty for not sharing it with you, too. This super simple recipe feeds a hungry and discerning crowd. The hardest part is opening the cans.
Try Julie’s recipe and let me know what you think. The best part is while your crockpot is busy making supper you’ll have plenty of time to pick up the phone and call a friend.
- 2 cans kidney beans, drained
- 1 can white beans, drained
- 1 can black beans, drained
- 1 can whole kernel corn, drained
- 4 cans Rotel Tomatoes
- 1 package Taco Seasoning
- 6-8 boneless, skinless, chicken thighs
- Drain the beans and corn.
- Add all ingredients to crockpot and cook for 6 hours on low.
- Before serving, shred chicken in crockpot and stir.