For the New Year I wanted to start using my slow cooker more often to help cut down on my cooking time at the end of the day. If I can get the main event going in the slow cooker, then all I have to get ready are the sides at the end of the day.
Now I am not going to be using my slow cooker on every night of the week, BUT it will be showing up more in my kitchen.
This recipe that I found for chicken tortilla soup is so easy, you dump everything in, set it and forget it! My whole family loved it, including the kids! That means this recipe will definitely be showing up again. Thanks allrecipes magazine!
This was my secret weapon yesterday because I was gone literally ALL day!!! So when I knew that I had this going at home, it took the worry about what we were having for dinner away.
Anyone with a slow-cooker should make this now, tomorrow or as soon as you can run to the store for the ingredients.
The ingredients you will need are:
1 pound shredded, cooked chicken (I used a rotisserie chicken, for time saving purposes)
1 (15-ounce) can crushed tomatoes
1 (10-ounce) can enchilada sauce
1 medium onion, chopped
1 (4-ounce) can chopped green chiles
2 cloves garlic, minced ( you can buy the garlic already minced in a little glass jar, 2 tbsp.)
2 cups water
1 (14.5-ounce) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 (10-ounce) package frozen corn
7 corn tortillas
cilantro and shredded cheese for garnish (I used colby-jack)
Optional-slow cooker liners, they will make your life so much easier!
I shredded a rotisserie chicken the night before to save on time.
This is what all the ingredients looked like once I open and dumped them all in.
If you have a timer on your slow-cooker, set it on low for 8-9 hours or on high for 4-4 1/2 hours. Low and slow is the way to go, the flavors have more time to develop!
When your soup is almost done you can start preparing the garnishes. The crispy tortilla strips are ESSENTIAL, they put the finishing touches on it!
Preheat your oven to 400 degrees F.
Get your stack of tortillas and cut them into strips and spread onto baking sheet. Drizzle with oil and toss so they are all evenly coated.
Bake for 10-15 minutes, until crisp and golden.
Another option, you can always deep fry the strips too.
While the strips are baking, you can cut the cilantro and grate the cheese.
Once you are done, ladle yourself a bowl of soup and garnish it to your liking. A squeeze of lime would be awesome on top too.
Let me know if you made this recipe!
I am going to be making a handful of slow-cooker recipes in the next week that I will be sharing here.
Have a great weekend!