Monday, February 8, 2016

Crock Pot Chicken Tortilla Soup

2-3 large boneless skinless chicken breasts
24 oz can whole peeled tomatoes, mashed
10 oz can enchilada sauce (any heat level you like)
1 medium onion, chopped (about 1 cup)
4 oz can chopped green chili peppers (undrained)
2-3 cloves of garlic, minced
4 cups chicken broth (low sodium if you have it)
1/4 cup cilantro, chopped
2 tsp. cumin
1 Tbsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
juice of small lime

crumbled corn chips or freshly made tortilla strips*
sour cream
shredded cheese
avocado, diced

1. For a freezer to crock pot meal, place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, spices and cilantro into a freezer bag. Write on bag: Add 4 cups chicken broth.

2. When ready to make, dump contents of freezer bag into cock pot plus the 4 cups of chicken broth. Cover and turn on high for 4-6 hours or low 6-8 hours. If possible, make sure the chicken is on the bottom of the crock pot and sitting in the broth.

3. When done, shred chicken and place back into the soup mixture. Add the juice of one lime and adjust seasonings. If desired, you can remove the chicken and then use a blender to blend the contents of the rest of the soup until smooth. Then return the chunks of chicken. If you need more "soup" - add more hot chicken broth.

4. To serve, top with desired toppings and enjoy!

If you do not want to make this a freezer to crock pot meal, just cook fresh ingredients in a large Dutch or in your crock pot oven until chicken is done. Follow instructions in steps 3 and 4.

*Homemade tortilla strips can be found on this tortilla soup recipe.

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