Throw All Slow Cooker Chicken Tortilla Soup


Throw All Slow Cooker Chicken Tortilla Soup

ThrowAllSlowCookerChickenTortillaSoup

I gave this recipe to my best friend Andie the other day for her Bunco ladies and she got such a great review that I have to share it with you. Plus this way her friends can get the recipe too. I love recipes that are so easy but taste like you were in the kitchen all day cooking away.  I should categorize these recipes under a Great Deceiver tab.  Chicken Tortilla Soup is probably one of my most favorite soups. It has (well as most of my followers know) my favorite herb Cilantro in it.

So I know when I  am pressed for time I have trouble coming up with ideas for dinner. This soup could be made over the weekend and then reheated for the rush night during the week that we all have.  But if you are like me I always make too much for Jon and me to eat so I freeze it.

Here are the first ingredients that you will need to make this soup.

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Rinse the beans and the corn ( I know that my recipe below calls for creamed corn but this is all I had on hand and it works just not as good as the creamed corn). Then add them to the slow cooker along with the broth, enchilada sauce, petite diced tomatoes, and Jack’s special salsa. Stir and set the slow cooker to low for about 5-8 hours. 

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One hour before you are serving add Cilantro and Cumin and Chicken.

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Here are some of my favorite add in’s to this soup. A squeeze of fresh lime juice, monterey jack cheese, cilantro and of course tortilla chips or if you have them tortilla slices.

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And this my friends is the end result. Yummy delicious soup. Hope you enjoy it as much as Jon and I do. 

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Throw All Slow Cooker Chicken Tortilla Soup

 3 cans of Black Bean Rinsed

1 can of Creamed Corn

1 can of mild Enchilada Sauce

1 can of petite diced tomatoes

1 tub of Jack’s Special Mild Salsa

1 Carton of Chicken Stock

1 Rotisserie Chicken (meat shredded)

Cilantro

Monterey Jack Cheese

Tortilla chips

Lime juice

Salt

Cumin

 

Put all the canned ingredients in slow cooker along with Chicken Stock and Salsa. Cook for 5-6 hours. One hour before you are serving add Cilantro and Cumin and Chicken.

When serving here are some options to throw on top of the soup.

More Cilantro…. (Which is a must for me)

Monterey Jack Cheese

Tortilla Strips

Fresh Lime Juice

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