The weekend always goes way too fast. And with a full work week ahead of me, this Monday is going to be rough. Can we go back to the short weeks we’ve been having?…Please?
Anyway, I found a crock pot recipe on Pinterest recently that I decided to try yesterday for dinner – Chicken Tortilla Soup (the original post can be found here).
1 lb chicken breast, trimmed
15 oz. can sweet corn (whole kernels), drained
15 oz. can diced tomatoes, drained
5 C chicken stock
3/4 C onion, chopped
3/4 C green bell pepper, chopped
1 jalapeño pepper, chopped (the original recipe called for a Serrano pepper but I couldn’t find one at the store I was at. We added a bit of tabasco sauce to add a little more spice)
2 garlic cloves, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Shredded Monterey Jack cheese
Seasoned tortilla strips
Put the first 9 ingredients in the crock pot with 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.
Before serving, remove chicken breasts and shred. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded chicken back into the crock pot and gently stir. Divide into bowls and top with generous amounts of cheese and tortilla strips. Serves 8-10 (so we have plenty of leftovers to re-heat or freeze!)
The soup was so good! Between this recipe and the Italian Chicken Wraps I made on Saturday, I’ll consider this weekend a cooking win 🙂
Have you found any new recipes lately?
What’s your favorite thing to cook?