Matt made this super easy Crockpot Chicken Tortilla Soup this weekend. It tasted so great that I had to share. Next time we may add black beans. I recommend doubling the recipe since it's an ideal freezer meal.
Ingredients
- 1 pound shredded, cooked chicken (1/4 rotisserie chicken shredded or 2 chicken breasts diced and cooked)
- 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
- 7 corn tortillas (optional)*
- vegetable oil*
- 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.
- Preheat oven to 400 degrees F (200 degrees C).*
- Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.*
- Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.*
*Since I'm all about saving work, simply use tortilla chips if you'd rather.
He also made this Soft Oatmeal Cookie recipe which did not disappoint. Right now I'm wishing there were some left over. Mmm...
1 comment:
I'm so glad you shared this, I made it last night and we thought it was yummy. I even took your advice and doubled it and was able to get two small freezer meals for families with new babies, so thanks so much! Is there anyway you would email your chicken, cheese, and ritz recipe you made for us once in Iowa? Oh and the ice cream dessert thing too?
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