I'll start by being honest and let my disclaimer be known, as I'm not a super-duper cook, nor do I cook every night of the week (I'm positive Mr. Made With Love is chuckling right about now), however I have found and tried some great recipes that I would love to share with you!
I'll start with one of the easiest (and one of my favorites)...Chicken Tortilla Soup via the Crock-Pot (which was introduced to me by my sister- thank you)!
Ingredients:
4 boneless, skinless chicken thighs (I prefer to use 8 boneless, skinless chicken tenders)
1 4-oz can chopped green chilies, drained (hot or mild, depending on preference)
2 cloves garlic, minced
1 yellow onion, diced
2 15-oz cans of diced tomatoes, including juice
½ to 1 cup chicken broth
1 tablespoon cumin
salt and pepper
2 tablespoons chopped cilantro
1 lime
4 corn tortillas, sliced into ¼-inch strips
½ cup shredded Monterey jack cheese
1 avocado, diced and tossed with lime juice to prevent browning
Directions:
- Place chicken in Crock-Pot® slow cooker.
- In a separate bowl, combine chilies, garlic, onion, tomatoes, ½ c chicken broth and cumin. Blend and pour over chicken.
- Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
- Just before serving, add tortillas and cilantro to slow cooker. Stir to incorporate. Adjust seasoning to taste.
- Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.
YUMMY! We will definitely try this! I love avocado.:) Lori
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