The crock pot. Slow cooker. Whatever you want to call it … I love it; however, I’ve always used my crock pot on a Sunday so I can monitor its cooking. I’ve also only ever made chili (really good chili) in my crock pot. This past week, I made 2 life progressions:
- Got over my fear of leaving my crock pot on all day while I’m at work.
- Finally made something other than really good chili … really good soup!
The result: a weeklong lunch and dinner phenomenon, also known as Chicken Tortilla Soup made in the crock pot.
- 32 oz chicken broth
- 2 cans diced tomatoes
- 1 can diced tomatoes with green chilis
- 6 oz tomato paste
- 2 cups frozen corn
- 2 cups cooked chicken
- 1 tsp. garlic powder
- 1/2 tsp. cumin
- 1/8 tsp. chili powder
- 10 corn tortillas (I used flour and did not make tortilla strips per the original recipe)
- Cheddar cheese
Instructions (the way I did it):
- Cook and shred the chicken.
- Mix all the ingredients in the slow cooker.
- Stir ingredients.
- Cook on low in the slow cooker for about 8 hours, stirring occasionally.
- Turn off heat and let sit for 20-30 minutes to thicken before serving.
This recipe took me about 5-10 minutes to toss into the crock pot before work then was ready when I got home. Convenient, delicious, and simple. What more could I ask for? I usually ate it with a couple flour tortillas or crushed chips and Lin added some shredded cheddar cheese — both versions were good.
The verdict: Highly Recommended