Monday, June 3, 2013

Slow Cookin' Sunday: Chicken Tortilla

It's a new tradition that every Sunday, I make a meal in my crockpot. Lately, I've been OBSESSED with making soups. I know what you're thinking: Soup in the Summer??!?  Yes, my friends, soup in the Summer! The great thing about soup is it's an easy meal. All you do is heat it up. It's perfect for lunches and a quick meal when you're starving, which J almost always is the second he gets home. I try to make batches that have at least six servings so they last most of the week. This one was only 4, but I wanted to try it before making a huge batch.

This week, I made Chicken Tortilla soup and it was delicious! The recipe called for 3-3 1/2 hours on high in the crockpot, but mine was done after about 2 1/2. Also, the only thing I topped it with was the homemade tortilla strips. We try and keep it relatively healthy around here.

Prep: 15 minutes at 350 degrees
Slow Cook: 6 to 7 hours on low or 3 to 3 1/2 hours on high
Number of servings: 4

  • 2 14.5 oz cans chicken broth
  • 2 cups shopped cooked chicken breast
  • 2 cups frozen sweet peppers and onion stir-fry vegetables (I couldn't find these, so I used the green bell peppers and onion mix)
  •  1 14.5 oz can stewed tomatoes, undrained
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper (I hate spicy stuff and this amount didn't make it too hot for me)
  • 4  6-inch corn tortillas 
  • sliced avocado, sour cream, sliced jalapenos, fresh cilantro (optional)
  1. In a 3 1/2 or 4 quart slow cooker combine broth, chicken, frozen vegetables, tomatoes, garlic, and crushed red pepper.
  2. Cover and cook for alotted time above
  3. Before serving, preheat oven to 350 degrees. Cut tortillas into 1/2-inch strips. Place in a single layer on a baking sheet. Bake for 10 to 12 minutes or until golden and crisp. Let cool. (mine took about 15 mins)
[recipe found in Better Homes & Gardens Year-Round Slow Cooker Recipes]

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