Archive for the ‘Recipes’ Category

So for those of you who don’t know, most of the week it’s been cold here in Texas. So we decided that one easy and scrumptious dinner would be Crock Pot Tortilla Soup. Something I could “set and forget” and it would be ready by the time everyone else came home. The recipe is quite yummy and simple.

Our cast of characters: Chicken, Peeled Tomatoes, Enchilada Sauce, Chopped Green Chile Peppers, Garlic, Onion, Water, Chicken Broth, Cumin, Chili Powder, Salt, Black Pepper, Bay Leaf, Frozen Corn, Cilantro and Corn Tortillas.


We begin with the chicken. Now as you can see this chicken is the smart cuts, but I don’t think the chicken is very smart since it’s going to end up in the soup and ultimately in our tummies.


So we need to send these chickens to the Spa. Give them some time in the hot tub.

Once they’ve had a good 20 minutes or so in the Chicken Hot Tub, we take them out, put them on the cutting board and get to shredding.


After the chicken is completely shredded into yummy goodness, bring out the onion and the garlic. Chop up the onion and mince up the garlic.


Now we’re going to put the chicken into the Crock Pot.


Open the can of peeled tomatoes and dump them into a bowl. Mush and smush. Mash and smash. Put the tomato mash into the Crock Pot along with the chicken.


Add in the can of Enchilada Sauce


The can of Chopped Green Chile Peppers


The Garlic and the Onion


Take a peek into the Crock Pot to see just how delicious those ingredients look together.

Now it’s time to add the liquid. The Water and the Chicken Broth.


And our spices: Cumin, Chili Powder, Salt, Black Pepper and the Bay Leaf.


The last player to jump into the mix is the Corn. Give it a good stir and turn the Crock Pot to low for a good 6 to 8 hours.


Right before time is up, either bake or fry up some tortilla strips. Use these as topping and for dunking into your soup.


I do have to say that I did find this recipe better as a leftover with some shredded cheddar sprinkled over the top. For some reason, the flavors just seemed to pop. I would recommend it to anyone who’s looking for that good Crock Pot meal.

Original recipe found here.

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes,
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile
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
vegetable oil
1. 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.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.