I made this soup this weekend, it's sooo good! I love cooking in the CrockPot because it is so easy. Like everyone else says, you just dump the stuff in, turn it on and forget about it for awhile. Or get it going in the morning before work and you have supper ready when you get home! I cut this recipe in half and used a small 1.5 quart maybe 2 quart CrockPot. The measurements I used are in yellow. I cooked this overnight. If you are starting it first thing in the morning it is helpful to lay out all the ingredients you will need the night before on the cabinet (except for the ones that have to be refrigerated of course) and then you just have to dump them in the CrockPot the next morning. You can chop the onions and drain the beans the night before and just refrigerate in plastic bags or containers for the next morning. I find this saves on time in the mornings.
Chicken Tortilla Soup - CrockPot
2 boneless, skinless chicken breast, thawed --1 chicken breast
2 cans rotel (lime and cliantro is the best) --1 can rotel
1 can black beans, rinsed and drained -- 1 can black beans
1 can red or kidney beans, rinsed and drained --I omitted these because I used the full can of black beans.
2 cans chicken broth -- 1 can or 12-16 ounces chicken broth
1 can corn -- used about 3/4 cup of frozen corn
1-2 cups water -- 1 to 1 1/2 cups water
1 onion, chopped -- 1/2 onion, chopped
1 tablespoon garlic powder**
1 tablespoon chili powder**
1 tablespoon ground cumin**
1 tablespoon dried cilantro -- used 2 cilantro cubes
** Instead of using these spices, you can use a packet of taco seasoning. -- used 1/2 package taco seasoning.
tortilla chips
sour cream
shredded chedder cheese
Cut the chicken breast in half or into large chunks. Mix all of the ingredients except for the chicken breast together in the CrockPot. Add the chicken breast last and make sure it is covered in the liquid. Cover and cook for 8-9 hours on LOW or 6-7 hours on high. About 30 minutes before the cook time is up, remove the chicken and shred (it might just fall apart on its own). Place back into the CrockPot and continue cooking 30 minutes. Serve by covering the bottom of a bowl with the tortillas chips, add soup and top with sour cream and shredded cheese.
I found this recipe here.
Note: I'm not sure why some of the text is black. I didn't do that purposely, I can't figure out how to fix it.
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Question..... instead of using the rotel stuff, can I use a can of tomato sauce and add a small can of paste to it to make it thicker? Rotel is too hot for me(wuss i know!!) and John doesn't like chunks of tomatoes. But I think this is something that my crew would eat. I know you probably said this before but where did you get the cubes? Love ya! <3
ReplyDeleteThat would probably work. You might be able to add a little bit of cornstarch to the tomato sauce before adding it to the crockpot?? Also, you could use a can of plain diced tomatoes but puree or blend them up more before adding so that its not so chunky. I got the cubes at walmart, they were on the aisle where the mexican food stuff is. I was looking for green chiles and saw them. It's a little box. :)
DeleteHaha my favorite part of this is the "Note" at the bottom. It made me laugh because I wondered to myself, "why the black letters now?"
ReplyDeleteAnyways, this soup is being made in two days!