If you, like me, have so much going on this week you hardly know where to start, you probably have all the fixings for a grand holiday feast and dozens of cookies...but nothing to eat for lunch today.
Make this soup. It takes about 10 minutes to prep and then it just simmers in the crock pot for a few hours while you bake and wrap and turn your house into a festive wonderland.
Slow Cooker Chicken Tortilla Soup
2 lb boneless, skinless chicken thighs (or breasts - your preference)
28 oz crushed tomatoes (I used home canned)
1 jar or packet red enchilada sauce (the Fronterra pouches are fantastic in this)
1 yellow onion, diced
10 oz green chilies
2 cups frozen corn
1 can pinto or black beans, rinsed (optional)
2 tsp cumin**
1 tsp chili powder**
1 tsp salt
3 cups chicken stock
3 cups water
big handful crushed tortilla chips
shredded pepper jack cheese
Add everything to the crock pot in the order listed, and stir well. Cook on high for 4 hours. When finished, use a wooden spoon or 2 forks to break up the cooked chicken. Serve with your preferred toppings.
*the chips added to the soup while it cooks gives the broth some added body.
**this is fairly mild, b/c we are wimps. feel free to up the spices to taste.
Hope you all find some time to relax and enjoy this week.