I'm sure many folks have been waiting with anticipation for another quick weeknight meal idea. If you missed the last post I did on Chicken Fetticine, be sure to check that out too. Here is the newest quick week night meal: Chicken Tortilla Soup (thank you Penzey's Spices for another great recipe!) Seriously, it's fast stuff with little to no prep either. Just throw some canned goods in the crock pot and go (for 8-10 hours or less if need be). Let me give you the details below.
|Finally, add some cut up corn tortillas, onion, and garlic. (Just so you know, I used Penzey's minced garlic and onion powder to make things even easier and it still turned out great.)
|Slow cook that soup for 2 to 10 hours depending on your cooking method (see below) and you've got yourself a delicious soup people! Add garnishes of sour cream, cheese, chips, cilantro and lime wedges if you'd like.
That's all there is to it. Come home to a house smelling like your favorite Mexican dish without all the usual prep and clean up. And even though you spent no time on the soup, your family will rave about it. So get to it and start your fiesta tonight!
NOTE: This recipe is versatile in that you can also make in vegetarian by cutting out the chicken and adding more beans as well as substituting vegetable broth for the chicken broth and you've got a great vegetarian option.
Chicken Tortilla Soup
Recipe - Penzey's Spices
1 boneless, skinless chicken breast (6-8 ounces)
2 15 oz. cans diced peeled tomatoes with green chilies
(you can use tomatoes without chilies, just add a 4 oz can of mild green chilies.)
1 28 oz can enchilada sauce (red or green)
2 cups frozen corn
2 15 oz. cans black beans, drained and rinsed
1 medium onion chopped
2 cloves garlic (1/2 t. Penzey's minced garlic)
2 cups chicken broth
1 1/2 t. ground cumin
1 1/2 t. medium chili powder
1 1/2 t. mexican oregano
3 corn tortillas roughly chopped or torn into 1 inch pieces
2 TB. fresh cilantro, chopped
1-2 TB lime juice
Place everything except cilantro and lime juice in a slow cooker or heavy covered soup kettle. Cook on high for 4-6 hours or low for 8-10 hours in the slow cooker, or on low on the stove top for 2 hours. Remove the chicken and shred with two forks; return to the pot with the cilantro and lime juice. Serve with optional garnishes.