It's fall. And for me that means a couple of things: soup. crock pot.
Can we talk for a minute about how much I love my crock pot? I may have an entire pinterest board dedicated to it.
And a couple of weeks ago it broke. That was a sad, sad day.
Then last night Nick and I had a little date night at Target (keep it hot, people) and I bought this beauty.
I've never been so happy over a broken appliance in my life.
Back to soup. This recipe is so good, and my favorite: so easy.
Another bonus is that everyone in the family likes it. It's hearty and filling,
perfect any day of the week.
Crock Pot Chicken Tortilla Soup
3 frozen chicken breasts
1 28oz can diced tomatoes
1 10oz can mild enchilada sauce
1 4oz can diced green chiles
1 15oz can black beans, rinsed
1 10oz bag frozen sweet corn
1 medium yellow onion, diced
4 cups water
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon salt
1/4 cup cilantro, chopped
6oz cheddar or jack, cubed
3 avocados, diced
your favorite tortilla chips
Put all ingredients except chips, avocados and cheese into the crock pot.
Cook on low for 6-8 hours, or on high for 4.
Remove and shred chicken and add back into the soup.
Fill each bowl with chips, cheese and avocado.
Pour hot soup over the top, stir and serve.
Top with a dollop of sour cream, a little extra cilantro, and some hot sauce if you want to kick it up a notch.
What's your favorite crock pot recipe?