I’ve been all about soups lately. Besides it just being cold outside, I have night classes three days a week and need easy things I can grab and go before 5 or 6PM. Mondays I have class from 5-8, Tuesdays from 6-8, and Wednesdays from 6-9. I hate eating late, so eating before class is definitely the best thing for me to do. But.. to do this, I need something I can make QUICK.
Crockpots work well for this quick kind of cooking I’m looking for. Though it does take all day for the meal to cook, when it’s time for me to eat, I can eat quick. I can wake up early in the morning, throw everything in the pot, turn it on, go about my day, and come home to a house smelling delicious and dinner hot and ready. It’s like having a personal cook.
Except I’m the one doing the cooking.
This chicken tortilla soup was packed with flavor. It was great the first day, but even better the second.
Crockpot Chicken Tortilla Soup
2 boneless skinless chicken breasts, cut into chunks
2 cans Ro-tel
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
2 cups frozen corn
1 onion, chopped
4 cups chicken broth
2 cups water
1 tbsp garlic powder
1 tbsp chile powder
1 tbsp ground cumin
1 tbsp dried cilantro
96 tortilla chips
1/2 cup sour cream
1. In a crockpot combine the chicken, Ro-tel, beans, corn, onion, chicken broth, water, and spices. Cook on low for 8-9 hours.
2. Serve the soup with 12 chips and 1 tbsp of sour cream.