Thursday, October 22, 2015

Slow & Easy

For the past few weeks some sort of soup has been on the menu at least once a week.  NOT because the weather is telling me it's time for soup, but because I've been craving soup like crazy.  I love soups.  They're typically easy to prep and they make the best leftovers.  And y'all know how I love my leftovers. In fact, soups are one of the only leftovers Mr. Spouse will actually eat and enjoy.

We have this great little Mexican restaurant here in town that serves the most amazing Chicken Tortilla Soup with avocado.  I could eat it every single night and not get tired of it...I think ;)  I'm typically a chicken flautas or beef fajita tacos al carbon kinda girl when I'm dining on Mexican fare, but for the past 3-4 months I find myself ordering only soups when we eat out.  I mean let's be real.  We stuff ourselves silly on chips and queso anyway.  I don't need to order a big meal and then leave more than half on my plate, but I can take down a soup like nobody's business.  Especially the chicken tortilla soup at IJ's.  Delish.

It was no surprise to my husband that I was anxious to try out this recipe when I found it.  I was hoping to recreate my favorite restaurant style soup and he could tell how excited I was to do so.  This is definitely not anything like IJ's chicken tortilla soup, but y''s pretty darn amazing.  This will definitely be a go-to in the months ahead!  And the best part about it is that it can all be thrown together in the slow cooker and waiting for you when you get home from a long day's work :)  Aren't those the best kind of meals?!?!?!


2-3 boneless, skinless chicken breasts
1 (15 oz.) can diced tomatoes
1 (15 oz.) can red enchilada sauce
1 medium yellow onion, chopped
1 (4 oz.) can diced green chiles
2 cloves of garlic, minced
1 & 1/2 C. water
1 (15 oz.) can reduced sodium chicken broth
1-2 chipotles in adobo sauce (from the can), chopped
2 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. ground black pepper
1-2 whole bay leaves
Cilantro, chopped (optional - to taste)

Optional toppings:  sour cream, avocado, shredded cheese, tortilla strips

While the list of ingredients may seem lengthy, prep time is not.  You'll need to chop your onion & chipotle peppers and mince your garlic (or use the already minced version in a jar).  And that's about it.  

Take ALL of the ingredients (except for the cilantro) and add them to the slow cooker.  I added everything except the chicken at first then mixed until combined....then I tossed in the chicken.

Cook on LOW for 7-9 hours or on HIGH for 3-4 hours.  When the soup is ready, remove the chicken and shred.  Return back to the slow cooker, discard the bay leaves, and add in the cilantro.  Mix until combined.  

You can serve with any of the optional toppings mentioned above.  I thought it was delicious with a tiny little dollop of sour cream!  I decided to forego the tortilla strips, but Seeded at the Table includes a simple way to make your own in her recipe, so make sure to check that out if you love some added texture and flavor in your soup :) 

Go ahead and dust off the slow cooker!!!  This recipe will be sure to keep it busy!!!
Absolutely DELICIOUS!!!!!

1 comment:

  1. Yum!! I love soups and I love my slow cooker so I will definitely be making this one!!