It’s that time of year, and even though it’s still warm where we live…it’s Crock Pot Season! It’s the most, wonderful time…of the year! (can you hear the song?) Sports are in full swing, and with the time change and earlier “nights,” you just want to feed your family (or the whole team) quickly and efficiently.
Last year, I wrote a Blog titled The Crock Pot: A Busy Mom’s Secret Weapon, with all the do’s and don’ts of crock pot cooking. This month, I wanted to share this super easy, yummy, crock pot meal, perfect for that post-practice team dinner on a cool, fall day. This slow cooker tortilla soup can be prepped in less than 15 minutes (my kind of recipe!), and it’s great for using that leftover rotisserie chicken! Set it and forget it in the morning and… voila! Dinner is served! You don’t even dirty any extra dishes with this one! I REALLY love my crock pot! Let me know what you think!
Slow Cooker Tortilla Soup (Adapted from Allrecipes.com)
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce (mild or hot)
1 medium onion, chopped
1 (4 ounce) can chopped green chilies
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
crushed tortilla chips, shredded pepper jack cheese, diced avocado, lime wedges for garnish (optional)
1. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Ladle soup into bowls and garnish with crushed tortilla chips, cheese, or avocado as desired. Squeeze a little fresh lime juice and enjoy!