Thursday, October 24, 2013

On The Menu: Slow Cooker Chicken Tortilla Soup

I'm sorry I'm such a terrible blogger. It's been what? Two months? It just that life seems to pass by so quickly with a toddler. What on earth did Scott and I spend so much time doing before? I suspect there was a lot of TV and movie watching involved. Now our weekends are filled with things like air shows:

...and food truck wars:

...and zoos:
...and College Football Games:

So, you'll have to forgive me if blogging is spotty at best. And with all these things going on, I find I'm more and more likely to need a quick and easy recipe. I've been scouring the web and pinterest for REALLY good crock pot and slow cooker recipes. The slow cooker and I have a love-hate relationship. I've managed to burn chicken in a crock pot before. Plus, it's hard to find recipes that can truly cook all day and not turn to mush during my 8-5 workday.

The most forgiving recipes seem to be soups and chillis. I've seen several slow cooker tortilla soups, and this is my own amalgamation of several of them.

• 2 - 3 boneless, skinless chicken breasts, slightly thawed, whole
• 5 cups chicken stock
• 1 small white onion, chopped
• 1 can mild Rotel (or other brand diced tomatoes and green chilis), drained
• 1 15oz. can whole kernel corn, drained
• 1 packet reduced sodium taco seasoning

Combine the above in a slow cooker and cook on low for 8 hours. When the time is up, remove the chicken and shred and add back into the crock pot. Then add:

• 1/4 cup chopped cilantro
• Juice of 1/2 Lime

Cook on low another half hour or so (optional). Garnish with:

• Shredded cheese (we used Colby jack)
• Tortilla chips
• Avocado chunks