Quick & Easy Week Night Dinner - Slow Cooker Tortilla Soup
Soup is always an easy go to for me during the week because I can either leave it in the crock pot all day to simmer or make it ahead of time. It is easy to bring for lunch, re-heat for leftovers, and it is usually even more delicious the day after you make it. Interested in my other soup recipes? Check out my Week Night Stew, Venison Chili, & Thai Yellow Curry.
Quick & Easy Tortilla Soup
HERE IS WHAT YOU NEED: Olive oil, 2 garlic cloves, chicken breast, 2 (10 oz cans) Rotell with green chillies, 1 jalapeño, cumin, chili powder, garlic powder, salt, pepper, chicken broth, All Purpose flour, shredded cheddar cheese, cilantro for garnish
WHY THIS WORKS DURING THE WEEK: This recipe does not take a lot of thought or skill. Put everything in the crock pot, 6 hours later you have delicious soup. You can adjust the spice level by eliminating the jalapeño or decrease the amount of chili powder. I made corn bread muffins to go along with the soup, but you could also eat tortilla chips with this as well.
LET'S GET COOKING: Add all ingredients to the crock pot except the cheddar cheese and cilantro. Stir. Set on high for 6 hours. Still in cheddar cheese. Bam. Done.
Quick & Easy Week Night Dinner - Slow Cooker Tortilla Soup Recipe
2 tbs olive oil
2 garlic cloves minced
3 large chicken breasts
2 (10oz) cans of Rotel with green chillies
1 jalapeno diced (add more or less to adjust spice)
1 tbs cumin
1 tbs garlic powder
1 tsp chilli powder (add more or less to adjust spice)
1 tbs salt
1 tbs pepper
6 cups chicken broth
2 tbs All Purpose Flour
1 cup cheddar cheese
cilantro for garnish
salt + pepper to taste
Turn crock pot on high, add all ingredients listed except cheese and cilantro. Stir.
Cook on high for 4 hrs. Shred chicken and cook for 2 more hours. (you can also cook for 6 hrs and then shred the chicken and still have the same product depending on your schedule). Stir in cheese.
Add cilantro. Serve and Enjoy!