One very wonderful thing about fall weather is the instant call for crockpots. Comforting soups and stews are in, and what better way to make them than with a crockpot?
Looking through my recipes I have a lot them that use a crockpot. I’m kinda fond to the simple throw everything in, come home to an awesome meal. Aren’t you?
Well here’s just one more to add to that list of awesome crockpot recipes you should try. The only thing you need to do ahead of time is boil your chicken, then shred it. The rest is chop, open and stir everything together.
I know it’s a good one when a) I can’t stop “taste testing” it when I get home, and b) Jacob loves it too!
If you’re looking for a great side, try these cheesy triangles. It’s basically a nacho in cute triangle form. You crisp your corn tortillas on one side, flip them and add cheese, and crisp the other side while the cheese gets melty. I know you’re supposed to have thin little tortilla strips on top of your chicken tortilla soup, but I took a lazy route that ended with a super tasty surprise.
What are some of your favorite fall recipes for the crockpot? I’d love to hear!
Crockpot Chicken Tortilla Soup
Adapted from prevention rd
- 2 large chicken breasts, boiled and shredded
- 15 ounces petite diced tomatoes, slightly drained
- 10 ounces enchilada sauce (I used a mild red)
- 2 cups chopped leeks (regular onion would work as well, I just already had leeks chopped)
- 4 ounces chopped green chilies, drained
- 1 clove garlic — minced
- 2 cups water
- 14 1/2 ounces low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 whole bay leaf
- Optional toppings: sour cream, avocado and cheese
- Place all ingredients (except the toppings) in a large crockpot. Cook on low for 8 hours. Once ready to serve, remove the bay leaf and ladle into bowls.
And if the soup we’re enough goodness for you, make some cheesy triangles!
Makes as many as you’d like!
Ingredients for 4 squares
- 1 corn tortilla, cut into 4 triangles
- 1/4 cup shredded cheese (I used a mix of sharp cheddar and monterey jack)
- Pre-heat your oven to broil. Place the tortillas on a baking sheet, and lightly coat with oil.
- Place in the oven about 8-10 inches from the heat source. All the top to crisp. When they’re slightly golden, remove from the oven. Flip the tortillas over, top with cheese and place back until the broiler.
Mmmmm they’re great dunked into your soup, or just munched on along side.
So I’m really all ears for your favorite crockpot recipes. It’s a time saver I can’t beat! Share links please!
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