Think a slow cooker can only be used in the winter for stews? Think again! Who wants to slave away over a hot stove when there is summer to be enjoyed? But you still need something to feed your family. This recipe for chicken tortilla soup is perfect because all you have to do is throw a few ingredients into your crock pot and turn it on! Serve this with some chips and pico de gallo in addition to a salad and you have a full meal.
Start by placing two chicken breasts in the bottom of your crock pot. Then add 1 large can of roasted tomatoes in sauce. Does your grocery store carry tomatoes with chilies? Even better! Throw on your spices (seen below) and then 1-2 cartons of chicken stock, cover, and turn your slow cooker onto low for 4-6 hours or high for 4 hours.
This might seem like a lot of spices but it really gives your soup a bright flavor and smokey taste.
When you are ready to serve, take the breasts out and shred them on a cutting board. Then place shredded chicken back in the pot.
I like to serve my chicken tortilla soup with sliced avacados, tortillas chips (duh!) fresh cilantro and a squeeze of lime.
Tip: Pour some frozen corn directly into the soup bowl to instantly cool down the soup and add a sweet pop to your meal!
Chicken Tortilla Soup
2 breasts of chicken
1 large can of roasted tomatoes (with chilies if you can find it)
1 carton chicken stock
1/2 tsp corriander
3/4 tsp dried garlic
1 tsp smoked paprika
1 Tbsp cumin
2 Tbsp chili powder
Throw everything into a crock pot and heat on low for 6 hours or high for 4 hours. When ready to serve, shred the chicken and add back into the pot.
Corn tortilla chips