Crock Pot Chicken Tortilla Soup
The craving for tortilla soup started after meandering aimlessly around Whole Foods. Simply seeing a place marker for Tortilla Soup sent my salivary glands into overdrive. I grabbed a 12 oz insulated cup, ran to the designated tortilla soup cauldron and threw open the lid, and gazed at my soupy reflection in the bottom of the… tortilla soup?
So, fulfilling my Cook it Myself mantra of 2009, I found a yummy sounding recipe here
1 1/2 pound boneless chicken — cooked and shredded
1 can whole tomatoes (15-oz.) (I used crushed)
1 can enchilada sauce (10-oz.)
1 medium onion — chopped
1 can chopped green chilies (4-oz.)
1 clove garlic — minced (I used 2, because that’s just how I roll).
2 cups water
1 can chicken broth (14 1/2-oz.)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
In your beloved slow cooker combine shredded chicken, tomatoes, enchilada sauce, onion, green chilies and garlic.
Add water, chicken broth, cumin, chili powder, salt, black pepper. Stir in corn.
Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
Come home after a long day of watching a kiddo with pnuemonia and NOT going to the gym, and have a delicious, and luckily healthy meal waiting for you!
I like to serve mine up with hastily chopped cilantro, avocado, and cheese of choice!
This was so easy and I woke up early to throw it together and still had enough time to catch up on Google Reader before reporting to duty.
I baked the chicken breast the night before, and it took me ~15 minutes to throw it all in the crock pot.
All in all, way more satisfying then an overpriced indulgence at Whole Foods.