Here is a fav meal that I like to make during especially busy, chilly weeks.
It satisfies everyone, including my picky eater.
I hope you will enjoy
*By the way, the classes are going great so far!
Crockpot Chicken Tortilla Soup
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
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
7 corn tortillas
Place chicken, tomatoes, enchilada sauce, onion, green chiles, 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.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes.
To serve, sprinkle tortilla strips over soup.
Julie’s Slow-Cooker Chicken Tortilla Soup tips:
If I am running low on time, I use store bought tortilla chips, crumbled tostada or taco shells. Whatever I have on hand.
It is wonderful with a dollop of sour cream and some avacado too.
I always make this the night before, as the chicken needs to be cooked and shredded.
Then I mix the ingredients in the crock and set in it the fridge to be put on in the morning.
During winter, I measure out the spices for more than one pot of soup into baggies. This is the most time consuming part for me, so being able to grab a bag of spices makes the meal even more possible during a crazy week.
Because of a food sensitivity, I do not add additional garlic to any of my recipes.
In this case there is enough between the broth and the enchilada sauce for my taste.