Thursday, April 3, 2014

Slow Cooker Chicken Tortilla Soup

Today's Get It Done Tip is one of my all time favorite slow cooker meals - chicken tortilla soup!

I am going out tonight to meet up with some old colleagues so I won't get to enjoy it, but hopefully the kids will like it.  It's been a few years since we last had it.

Hope you enjoy it if you try it!

Slow Cooker Chicken Tortilla Soup
6 boneless, skinless chicken thighs
1 medium onion, chopped
2 (6-inch) corn tortillas, cut into 1-inch pieces
1 1/2 cups frozen corn, thawed
1 can chick peas, drained, rinsed
1 can chopped green chiles (I left this out)
3/4 cup salsa verde (I use regular salsa)
2 cans (14 oz each) chicken broth
1 teaspoon dried oregano leaves
1 teaspoon cumin (I left this out)
1/2 tsp ground red pepper - cayenne (I left this out)
2 tomatoes, seeded, chopped
chopped fresh cilantro leaves, if desired

In a 3 to 4 quart slow cooker, mix all ingredients except tomatoes and cilantro
Cover; cook on low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180 degrees).
Stir to break up chicken thighs.
Stir in tomatoes before serving and garnish with cilantro.
The tortilla strips thicken the soup.  It's delicious, low fat and super easy to prepare.

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