Tuesday, October 22, 2013

Crockpot Tuesday: Chicken Tortilla Soup

Tuesday is co-op day which means it’s also crockpot day. Today’s chilly weather (and what I had to work with in my pantry) called for soup so I scrounged in my recipes files and found one, but I tweaked it a bit based on what I had on hand. This is what I ended up with.

Crockpot Tuesday : chicken tortilla soup for the win. 

Slow Cooker Chicken Tortilla Soup  

•1 medium onion, diced
•1 jalapeno, diced (would have been nice but I didn’t have one)
•4 cloves garlic, minced
•1 1/2 teaspoon cumin
•1/2 teaspoon chili powder
•1/4 teaspoon cayenne pepper (optional – I left out)
•1 (15 ounce can) fire roasted diced tomatoes (I used a can of rotel with lime)
•4 cups chicken broth (I actually used beef broth because I was out of chicken, but it tasted just fine!)
•1 (14.5 ounce) can black beans (or whatever kind you like)
•1 1/2 – 2 teaspoons kosher salt
•3 cups shredded chicken, already cooked (I dumped it in rock hard from the freezer)
•1 cup frozen corn kernels

Dump it all the crockpot on low and let it cook through all day. I love this kind of a recipe because you can tweak and fuss with it and it is practically impossible to mess up. Don’t like the spice of Rotel? Use a can of diced tomatoes. Have a family member that doesn’t like tomato pieces in their soup? Use crushed tomatoes or leave it out entirely. Swap out a can of colored mexi-corn instead of the frozen. So easy to just use what you have a come up with a tasty soup. We served ours with a little cheese sprinkled on top and some tortilla chips for dipping.

As an aside: just to keep it real, I only had one child that tried the soup. It had a slight kick to it from the Rotel and I knew some wouldn’t eat it so they mostly ate quesadillas. Fine by me … more leftovers. : ) This kind of soup is great leftover – as soup (you can add a tiny bit of water to it if it isn’t as soupy when it’s time to reheat it. And, if you lost most of the liquid by the time it’s cooked down scoop it over chips for easy nachos or dump it on a bed of lettuce for a quick chicken taco salad. I’m already looking forward to lunch tomorrow.

Happy eating. : )

1 comment:

  1. I love to make this. The rest of the family prefers chicken soft tacos, so we simply strain it over a pot and it's taco shell ready. But I prefer the comfort of warm soup, and add the strained broth back into the big pot. It also makes GREAT quesadilla filling for leftovers.

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