I awoke to the lovely sound of rain pounding on the roof this morning. Once my eyes finally made their way to the open position it appeared that it was still dark outside, not from the time on the clock, but by the dark thick clouds which loomed overhead. After coaxing the puppies to go outside (okay, I had to actually get bundled up and walk out in the drenching rain with them to assure them that they wouldn't melt if they got wet!) I sat at my laptop with a steaming cup of coffee. It immediately hit me that we needed a crockpot recipe for dinner...something to warm the insides, was easy (I'm all about easy!) and not expensive (I'm all about inexpensive!) so here we go...Crockpot Chicken Tortilla Soup. The original recipe called for making your own tortilla chips which seemed overkill. I will probably toss my tortilla chips into the oven on low for a few minutes before serving (okay, forget heating up the oven for that, how about just tossing in the microwave for a few seconds?). I'll be getting this going in a few minutes after I return from the freezer to grab the frozen Costco chicken breasts (best quality, best price); hopefully I won't melt!
Cook Time: 8 Hours
Ready In: 8 Hours 30 Minutes
"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with corn tortilla strips!"
1 pound frozen chicken breasts
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
Corn tortilla chips
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Shred the chicken with a fork (can be done right in the crockpot)
3. To serve, sprinkle tortilla strips over soup.
Garnish with shredded cheese, splash of fresh lime juice, a tsp of sour cream and chopped avocados.
***A can of black beans thrown into the crockpot would also be delightful!
Recipe is adapted from original located at Allrecipes.com