Last weekend, I spent my afternoon preparing 29 meals for my freezer/crock pot. They were inexpensive, healthy, and have made my life so much easier this last week! While many of the recipes were ones that I've done many times before, we have tried a couple new ones. One turned out pretty good and one was not so great, but I think if I had not cooked it so long it would have been great.
Last night we tried Chicken Tortilla Soup. I was truly expecting to be disappointed, as it did not "look" like what I was expecting. BUT. When my husband says that he liked a soup, I know it's a winner (he's not a huge soup fan).
Here's the recipe (if you are preparing it for your freezer, just place all ingredients in a large Ziploc bag EXCEPT for the final 2 cups water and 2 cups chicken broth! Mark your bag indicating that you need to add those ingredients when you dump the bag into your crock pot).
Mix in your crockpot:
1 lb chicken (can be uncooked, though I used cooked as it's what I had on hand)
2 cups diced tomatoes
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (14 oz) can green chile peppers
1 clove garlic, diced
1 tsp cumin
1 tsp salt
1/4 tsp pepper
1 can corn, drained
1 TBL chopped cilantro
2 cups water
2 cups chicken broth
*Remember not to add those last 2 if you are placing the ingredients into a bag for your freezer.
Cook on low 6-8 hours.
We served this soup with shredded cheddar cheese on top, and with Trader Joe's black bean and quinoa infused tortilla chips. Yummy!
To make the "tortilla" part of the recipe, brush a couple corn tortillas with olive oil, slice into thin strips, and crisp them in a 400F oven for approximately 10 minutes. Sprinkle them on top of your soup. If you are making this soup for your freezer, you can freeze tortillas in a ziploc bag, too!