Tuesday, January 15, 2013

What's For Dinner?

Tummy rumbles....

Tonight Menu: Chicken Tortilla Soup 

Want to make this with me? 

Serves 6-8


What You'll Need:

  • Crock Pot or Slow Cooker
  • 1 Onion (I used Sweet Yellow Onion) 
  • 2 cups Chicken Broth
  • 14.9 oz Diced Tomatoes
  • 8 oz Diced Green Chili Peppers  
  • 15 oz Enchilada Sauce
  • 10 oz Frozen Sweet Yellow Corn
  • 1.5 lb of Chicken Tenderloins
  • 1 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 Tbsp Black Pepper
  • 2 tsp Garlic (I used Minced)
  • 3 dashes Salt 
  • Cutting Board
  • Knife
Additions/Garnishes 
  • Tortilla Strips
  • Jalapeno Peppers
  • Sour Cream
  • Avocado Slices 
Preparation:
  • Cut Onion into thin slices, place into bottom of Crock Pot 
  • Cube Chicken Tenderloins, place on top of onions
  • Add Diced Tomatoes and Diced Green Chile Peppers 
  • Add Enchilada Sauce & Chicken Broth
  • Add Dry Seasonings & Minced Garlic 
  • Stir everything around (evenly distributed) 
  • Cover dish and cook on low for 4-5 hours. 
At the 4th hour, (painstakingly) using slotted ladle remove chicken, shred/pull apart. 

NOTE: I didn't stir this concoction at all until I removed chicken. 
Crock Pots are for "set it & forget it" cooking.
  • Add Corn and Shredded Chicken 
  • Stir and allow corn the warm. 
  • Plate soup, add garnish and SERVE! 

It should look something like this...


If you make this, comment and tell me how it turned out.

Suggestions and recipe adjustments are welcome!!

Talk to you later Lovelies!!! 

~ Shan, Naturally Random

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