Call me old fashioned, call me lazy, but cooking with a crock pot is seriously awesome! Just throw a bunch of stuff in, and 6-8 hours later, dinner is ready and it's like you've been slaving in the kitchen all day. When, in fact you can go skiing, shopping, on a bike ride, on a walk, or surf the net for hours while dinner is cooking itself!
Today, since it was chilly and overcast, I decided to make my favorite Chicken Tortilla Soup.
For those of you that like to fool your dinner guests into thinking you've been cooking all day, here's the recipe for you!
3 Chicken Breasts frozen
1 Can (14 oz) whole peeled tomatoes (mashed)
1 Can (14 oz) Red Enchilada Sauce
1 Medium Onion, Chopped
1 Can (4 oz) Chopped green chile
2 (or 4!) cloves of garlic, minced
1 quart chicken stock (I didn't use the whole quart..maybe 3/4)
1 tsp. Cumin
1 tsp. chile powder (or cayenne if you like more heat!)
1 tsp. salt
1/4 tsp black pepper
1 (10 oz) package of frozen corn (I like Trader Joes, "Roasted" Frozen corn)
1 can (14 oz) Black beans, drained
Throw into a crock pot, stir around and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Take chicken out 1 hour prior to serving and shred. Put back into crock pot.
sliced green onion
tortilla threads or chips
-Jessie, Santa Fe, NM