Saturday, January 14, 2012

Slow Cooker Chicken Tortilla Soup

This is another great recipe I turn to time and time again.  Aside from the chicken it's made up of stuff I always have on hand in my pantry, it's super fast to throw in the slow cooker on a busy morning and is healthy and hearty at the same time.  Perfect for this time of year when we're trying to get back into our skinny jeans after two months of holiday festing, but still want satisfying comfort food.  I hope you like it as much as we do!

1 pound shredded, cooked chicken (a store-bought rotissere chicken is great!)
1 15 oz. can whole peeled tomatoes, mashed
1 10 oz. can enchilada sauce
1 medium onion, chopped
1 4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 14.5 oz can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10 oz. package frozen corn
broken up tortilla chips.
*optional toppings: avocado slices, chopped cilantro, sour cream, hot sauce, whatever you like!

Simply throw everything but the chips in your slow cooker and turn her on.  Cook on low 6-8 hrs. or high 3-4 hours.  When you're ready to eat, ladle soup into bowls, top with tortilla chips and any other toppings you want.  Ole!

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