My crock pot has been on my mind lately. It's so neglected, sitting there on the shelf collecting dust. I feel I owe it to her to use her more often...and...I'm not feeling as excited to spend alot of time on dinner lately. So, I've been looking at different crock pot recipes. Coincidentally, I also received an e-mail from Jake's cousin, asking for favorite crock pot recipes. This is the one I did last night and has always been dependable and scrumdiddlyumptious!
Crock Pot Tortilla Soup
Friend: Adrianne Schmutz
2 boneless skinless chicken breasts (or a can of chicken if you forgot to thaw your frozen chicken like I do everyday!)
1 15 oz. can diced tomato's
1 16 oz. can green chile enchilada sauce
1 4 oz. can chopped green chiles
1 15 oz. can black or pinto beans, rinsed and drained
1 med. onion, chopped (I use about a 1/4 c. of dehydrated onion when cutting a fresh one isn't in my plans)
2 tbs. minced garlic (once again, go for the powder stuff if it suits you)
2 c. water (I cut this almost in half)
1 15 oz. can chicken broth
1 15 oz. can corn, drained
2 tsp. each of cumin, chili powder, salt, black pepper (I cut down on the spicy stuff a bit)
2 tbs. cilantro, chopped
Combing all ingredients (except cilantro) in a crock pot. Cover and cook for 6-8 hours. Add cilantro right before serving. Top with cheese, sour cream, tortilla chips, and avocado.
*When I made this, I used the canned chicken and cooked it on high for 3 hours. It was great!
