We want you to grasp the usefulness of the little round appliance that you received as a wedding gift. It does amazing things…if you plug it in.
I know life gets busy with work, school and play. If you do a little pre-planning, there can be a dinner on your table without hitting your local drive thru. The beauty of the crockpot is that it saves time, you just have to toss it all in, flip the switch, leave the house and come home to the wonderful smell of dinner.
You can find chicken tortilla soup on quite a few restaurant menus these days and when my friend, Emily, made this soup and it got rave reviews from her husband as “an authentic tasting soup from his Mexican childhood.” It sounded like a winner and I couldn’t refuse the opportunity to make it and share it with you.
{Crockpot} Chicken Tortilla Soup
1 lb. CHICKEN, cooked and shredded
1 can (14.5 oz.) DICED TOMATOES
1 can (10 oz.) ENCHILADA SAUCE
1 medium ONION, chopped
1 (4 oz.) can DICED GREEN CHILES
2 cloves GARLIC, minced
1 cup WATER
2 cups CHICKEN BROTH (or use 1 14 oz. can instead)
1 teaspoon CUMIN
1 teaspoon CHILI POWDER
1 teaspoon SALT
1/4 teaspoon BLACK PEPPER
1 (10 oz.) pkg. FROZEN CORN
1 Tablespoon fresh CILANTRO, chopped
Pour tomatoes into crockpot, lightly mash tomatoes using potato masher.
Add remaining ingredients, stir to combine.
Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Garnish with tortilla chips or strips.
Slightly adapted from food.com
I’ve never actually had tortilla soup anything so I may have to try this. That is an adorable slow cooker! I think I’m going to look for one like that.
I’ve been wanting to try pioneer woman’s recent tortilla soup she posted, but it’s a whole lotta work. This looks delish and easy!!!!
Oh Yum! I will be trying this recipe this weekend! I am your newest follower!
This recipe is just what I needed for dinner tonight. Thanks for sharing!