I love my Crock Pots – have two and keep them working especially in the fall and winter. It’s delightful to come home and the house is filled with spicy aroma of homemade soup.
Since Isaac is lumbering through the state today, dumping rain and keeping temperatures below 90, I’ve declared it a crock pot day. I’ll be reading a good book while the crock pot slaves away.
This is my all-time fave for crock pot days. It’s a version of Tortilla soup and I will be using up the last of my cilantro which is beginning to go to seed:
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained (sometimes I use Navy beans)
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*
shredded cheddar or Mexican blend cheese
*Instead of these spices, you could include a packet of Taco seasoning or Hidden Valley Ranch Dressing mix.
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Sometimes I toss in a chopped carrot for added nutrition and color. Put chicken breasts on top of mixture and make sure they’re at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they’ll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, some chopped jalapena and a dollop of sour cream. Delish.