Wednesday, December 31, 2014

Stay Warm with Chicken Tortilla Soup

Looking to start the new year off with a healthy recipe?

I’ve got a great one for you … Slow Cooker Chicken Tortilla Soup.

I love this recipe for many reasons ….

It’s easy! You just dump everything into a slow cooker. You can even add chicken that is still frozen. Seriously.

You can load it up with lots of toppings to make it a hearty meal. Or, you can scale it back to provide a healthier option ... At least for the first week of the new year, while we are all still dieting.

However, my newly discovered absolute favorite reason why I LOVE LOVE LOVE this recipe? My kids love it, too!

That’s right! My kids, who do not like the same foods at all … unless it’s something of the junk food variety, both love this meal. We made it on Sunday, and both have eaten heaping bowls for dinner the last few nights.

If you’ve been keeping up, this is a big deal. Miss Mighty, who eats exactly zero vegetables and only just started eating meat, asked for seconds! This momma was nobody’s short order cook this week.

Here’s what you need:

Slow cooker
One package of chicken breasts or tenders (frozen or thawed)
One can of black beans
One can of diced tomatoes
One carton of chicken stock
Diced onion (as much or as little as you like … I usually use about 1/3 of the onion)
Spices to taste – we use garlic salt, garlic pepper, cumin, onion powder, chili powder, and a dash of cinnamon

(Sorry the chicken is missing from the picture ... it's been cooked. And eaten!)

I like to put the chicken in first, then everything else on top. Cook on low for 4-6 hours.

If your chicken is frozen you’ll need to cook it longer and possibly on the high setting if you need it to be ready in a shorter amount of time.

Once it’s cooked, shred the chicken with two forks, add a little more chicken stock … and fill your bowl!

For Chicken Tortilla Soup, we top with cheese, fresh avocado (when I manage to buy some that aren’t already bad), cilantro lime greek yogurt sauce, and tortilla chips.

You can top yours any way you’d like.

Another reason I love this recipe is that there are many variations. You can add other veggies (carrots, squash, corn). You can drain your canned items and skip the extra stock to use this yummy mixture to stuff tacos or enchiladas.

Or nix the chicken stock and replace the chicken with cooked ground beef for a delicious chili. That’s what we’ll be eating tomorrow!

Whatever works for you.

Stay warm as you ring in the New Year. And don’t forget to weigh in on what my New Year’s Resolution should be!

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