Since we just got back, I wanted to make something that takes basically zero effort. Obviously crockpot meals are the way to go when it comes to throwing ingredients into a pot and having a delicious outcome. I decided to make Chicken Tortilla Soup. Yes, I am still in Mexico mode.
Please excuse the horrible photo quality. My camera is on its last legs. I am actually going to head to Best Buy tomorrow to check out a new one. Oh and I couldn’t help but include a picture of my week old bouquet that is still sitting on my kitchen counter top.
Chicken Tortilla Soup
1 pound frozen chicken (I used thawed chicken and it was perfect)
1 (15oz) can diced tomatoes
1 (10oz) can enchilada sauce
1 medium onion, chopped
1 (4oz) can chopped green chile peppers
2 cloves garlic, minced
3 (14.5oz) cans chicken broth
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 (10oz) package frozen corn
1 can black beans, drained and rinsed
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Sitr in corn and black beans. Cover and cook on low setting for 6-8 or on high setting for 3-4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or even avocado!