Over the past year or so my husband has gotten into adventure racing. Last year the obsession was Tough Mudder, and he even got me to join in one. (To watch the epic youtube video click here!) He completed his first (another video) with friends from work Nov 2011 and proceeded to do 3 more solo runs in addition to the one I did with him!
This year the thing is adventure racing. He does these events with the same friends who did the first Tough Mudder. There’s even a blog, Team Disoriented, that narrates their training, racing, and other related activities – you should check it out!
Last weekend they did a big training day biking for 32 miles after working on their canoeing skills for an hour. I offered to have dinner for them when they returned. I’ve been given a lot of slack for not attending their races as a spectator – especially when one team at their last event had a group of supporters who made them grilled chicken!
I knew that they’d be exhausted, sore, and cold by the time they finished so I decided to serve them something warm and filling. Additionally, I was working on a baby quilt so decided to take advantage of my trusty slow cooker. I have a CrockPot® cookbook
Spicy Taco Cheese Soup
Ingredients:
- 1 1/2 lb ground beef, cooked and drained
- 1 lb processed cheese, cubed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (14.5 oz) sliced stewed tomatoes
- 1 can (15 oz) corn, drained
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 2 1/2 C chicken broth
- 1 jalapeno
- 1/4 C taco seasoning (or 1 pkt)
Steps:
- Place all ingredients, cut slits in the jalapeno and leave whole, in the slow cooker.
- Cover and cook on LOW 4-5 hours.
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That soup was AWESOME. I think I ate 3 bowls that night and would have had 4 bowls if I knew there were leftovers! So, do I understand correctly that you’ll be making grilled chicken for the next race? 🙂
Sure! But it might be cold by the time you eat it…