I never knew there was chicken in this soup!

Mmm!  I love walking into my house after a long day and smelling the aroma of dinner cooking!  In the last year I have come to enjoy crock-pot cooking, so much so that I own 4 crackpots of various sizes.  Jake thinks that is 3 too many, but I beg to differ.  Think of all the ways you can use a crock-pot – creating appetizers, keeping side dishes warm while entertaining, and my favorite - a ready to eat meal on a busy evening!

Tonight’s meal is Chicken Tortilla Soup!  Jake is not a huge fan of soup so I was surprised when he dug in for seconds! 

Chicken Tortilla Soup

Ingredients

1 14 oz. can diced tomatoes

1 14oz. can reduced sodium chicken broth

1 10oz. can mild enchilada sauce

1 cup of water

1 can diced green chilies

1 can black beans (drained and raised)

1 bag roasted corn (I use Trader Joe’s)

1 small onion chopped (I use red onion)

2 small cooked chicken breast (cubed)

1 tsp. cumin

1 tsp.  Chili powder

1 tsp.  Fresh cilantro

1 bay leaf

1 tsp. dried oregano

1 clove of garlic (minced)

Tortilla strips

Preparation

           Prepare chicken in skillet. 

           Combine all ingredients in Crockpot.  Set on lowest setting and cook 5 – 6 hours.

      Serve with warm tortilla strips on top!

Tips and Time Savers 

            This can be put together and kept in the fridge a day or two before cooking!    

            This soup has just the right amount of spice for me and very flavorful. If you are not a person who likes spicy food, you can eliminate the green chilies and reduce the seasonings.

            Experiment with toppings: sour cream, cheese, avocado, guacamole 

            Yields 8 bowls.  207 calories per bowl, 14 grams protein, and 17 grams carbs.

Tonight is doggie bath night!  I have to learn how to not become part of the bath! 

Zoey relaxing after her bath!

Tucker all fresh and clean!