Ally's Sweet and Savory Eats: Slow Cooker Chicken Tortilla Soup

Monday, December 30, 2013

Slow Cooker Chicken Tortilla Soup


I'm back!

I took a nice, long break this weekend from blogging and most things computer related.  It was nice.  I spent most of it running after snotty noses and trying to finish this book before the fines started setting in at the library.

All in all, a pretty good weekend.

Tomorrow we head to my brother's house in Des Moines for our FINAL Christmas.  I have yet to celebrate with my side of the family so we are looking forward to it.  Someday {someday!} I hope we have a home big enough to invite the family to our house for the holidays.  I would love to not have to travel.  Anyone with me?


So on Saturday I heard the most pitiful, sad and somewhat annoying line come out of the husband's mouth.

"Are you going to cook a home cooked meal anytime soon?"

Seriously.

Like we haven't been eating a TON at various holiday gatherings.  With all the travel and dishes I took to those, he is right I haven't made a "meal" in about a week.  But, if you would have heard him, it was like he hadn't had a meal in over a year.  

On top of that, we hadn't been to the grocery store either, so my options were limited.  But, I scraped and clawed my way through the kitchen and found just enough items for this soup. A great soup, I might add!  It has a bit of spice to it, but nothing that is going to set your mouth on fire.  Give it a try!


Slow Cooker Chicken Tortilla Soup



Print this Recipe!
4 c. chicken broth
1 small can diced green chiles
1 15 oz. can Rotel
1 15 oz. can black beans, drained
2 t. worcestershire sauce
2 T. lemon or lime juice
2 garlic cloves, minced
8 oz. tomato sauce
8 oz. sour cream
1/2 c. water
4 T. flour
salt/pepper
4 boneless, skinless chicken breasts
chili powder
cumin
garlic powder
cayenne pepper
olive oil.

1.  Preheat the oven to 375 degrees.
2.  Generously sprinkle/rub chicken breasts with chili powder, cumin, garlic powder and a pinch of cayenne. Drizzle with olive oil and bake for 35 to 40 minutes or until juices run clear.  Cool.
3.  In a large slow cooker combine chicken broth, green chiles, Rotel, black beans, worcestershire sauce, lemon or lime juice, garlic cloves, salt, pepper and tomato sauce.  Stir, set on HI put on the lid.
4.  When chicken is cool, dice into chunks and add to the slow cooker.
5.  After two hours, when broth mixture is very hot, combine the 1/2 c. water and flour.  Whisk into the soup and return the lid for another hour.
6.  An hour before serving {slow cooker can stay on LOW most of the day}, stir in the sour cream.
7.  Serve with crushed tortilla chips.




How were the holidays for YOU?

Did you receive everything you asked for?  Or better yet, did you find JOY in giving something to someone special?

My #1 holiday gift was MEAT.  Yes, I said MEAT.

We are filling out freezer with meat received from family.  It is awesome.  Love having a full freezer!

What was the best gift you received?

2 comments:

  1. It felt like I hadn't cooked in a long time either - looking forward to after New Years Eve working at the restaurant and then meal planning on Wednesday. Happy New Year Ally!

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  2. Steph@Been There Baked ThatJanuary 2, 2014 at 12:14 PM

    Yay, glad you got your meat! Do you know where/what farm it came from? I really wish we would have asked for our CSA subscription for Christmas, that would have been a wonderful gift!

    ReplyDelete