It’s cold…it’s snowing AGAIN… it’s the end of the month so this weeks tasty recipe is a wonderful combat against all of those. It’s a soup, it a cheap to make, and it’s a crock pot to free up time for the end of the month word crunch 🙂
Chicken Taco Soup
1 pound shredded, cooked chicken (I shred leftover chicken and freeze it until I have enough)
1 (15 ounce) can whole peeled tomatoes, mashed ( I’ve also used salsa that was on sale)
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn (I saute this with the peppers and cilantro because that just what I do)
1 tablespoon chopped cilantro
7 corn tortillas (corn chips are great also)
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
What is your favorite money and time saving comfort food?