It’s officially crockpot season! Well, for soup and chili and warm, yummy goodness from a crockpot…it was chilly outside tonight and it’s supposed to get below freezing Monday and Tuesday nights. (DIE ladybugs/Japanese beetles, DIE!! They are infesting our home.) So, I want to use my crockpot more, since Carmen has inspired me to do so, and I came across a great recipe that I want to share with you all. Here you go.
Slow Cooker Chicken Tortilla Soup
Serves: 8 or four really hungry people…
* 1 pound shredded, cooked chicken
* 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
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.
When done, garnish each bowl with a spoonful of sour cream, a sprinkle of cheddar cheese and tortilla chips on the side.
-You can place raw, thawed chicken into crockpot and after 2-3 hours, take it out and shred it then.
-I use 2 cans diced tomatoes with green chiles (rotel tomatoes) instead of the mashed whole peeled tomatoes to add extra kick
-I LOVE beans, so I add one can black beans and one can pinto beans. I would drain and rinse them and add extra chicken broth to the soup to compensate for the beans.