Found On: http://www.momsweeklyrecipe.com
Holy Cow! This was delicious! It’s no mistake that I am using this recipe right before the Super Bowl! It is the perfect warm, filling, tasty BUT healthy dish! This was one of those weeks where experimenting was going to be tough, too little time and too much to do. I remembered once attempting a similar soup and decided to make my weekly experiment improving on it…I did!
Are you ready for the BEST part???
I got all my ingredients out at 12:58, had it all in the crockpot by 1:13 and had my kitchen tidied up again by 1:16. Except for the five minutes to shred the chicken hours later, that was IT! Talk about easy, you can even prep it the night before if you are rushed in the morning. You won’t believe me until you try it because it looks way too easy.
3 Large Frozen (yep frozen is fine) Chicken Breasts
1 3/4 Cup Frozen Corn
2 10 oz. cans diced tomato and green chili rotel
2 15.5 oz. cans of white beans
1 cup chopped carrots (about 8 oz) (Again, I used the pampered chef food chopper to make them just the right size)
1 Cup chopped celery (about 3-4 stalks) (Cue food chopper again!)
I or 1 1/2 package of Taco Seasoning (I used original, but if you are spice averse, consider using mild). I like to add a bit more spice near the end if needed for taste so I always have an extra packet on hand just in case!
4 Cups Chicken Stock (or make your own with 4 cups water and 5 tsp of chicken granules)
Optional (sort of):
Shredded Cheddar Cheese for topping
Tortilla Chips for crunching in or dipping:)
Place all of the ingredients in a large crockpot. If you plan to serve in 5-6 hours, use the high setting and if you plan to leave it on all day, use the low. About 1 hour before serving (if possible), take the chicken out, shred it, and then place it back in the soup. If you do not have the full hour, it is ok, it’s just to let the flavors “mix” a bit with the freshly shredded chicken.
Serve topped with shredded Cheddar and/or a side of tortilla chips. If you have fresh cilantro to garnish, go for it!
This makes one full crockpot of soup! It should easily serve 10 people a full meal, more if served with other munchies. It will also freeze well or be awesome for lunch the next day.
If you would prefer a meat free soup, add an additional can or white beans and rotel and an extra 1/4 cup each of carrots, celery and corn.
I like to use all organic ingredients when possible, but it is not required for the recipe.
One thought on “The Experiments Week 4: WOWZER! Chicken (or Veggie) Tortilla Soup (Crockpot!)”
Reblogged this on You've Got This Mama and commented:
Cold weather, cold/flu season, busy nights, entertaining–you NEED this recipe!