One of my goals for this semester is to be prepared for late nights/end of day burn out by using my crock pot or cooking ahead so I'm not tempted to eat junk. In this fast paced world we live in- I'm probably not the only one who needs to work on this. I'll try to post recipes that my roommate (in a 1 yr nursing program...) and I enjoyed! First up- Chicken Tortilla Soup!
this blog if you'd like to see Amy's original.I served it with homemade cornbread, but if I was in a pinch, the jiffy cornbread muffins are quick and easy too.
Chicken Tortilla Soup (Serves about 6)2 (14.5 oz) cans of diced tomatoes
2 (14.5 oz) cans of chicken broth (I just dumped in 4 cups of chicken broth made from bouillon)
3 cloves of garlic, minced
1 T. unsalted butter
1 c. salsa
½ c. chopped cilantro
4-5 carrots, peeled and chopped in ¼ inch thick rounds
2 stalks celery chopped in 1/4 in pieces
1-1.5 T. cumin
1/8 t. cinnamon
1 t. chili powder
1.5 chicken breasts, uncooked (I used 1 large breast and 2 chicken tenders)
Combine all of the soup ingredients except the chicken in a 4 – 6 quart slow cooker. Mix well. Add chicken. Cook on low for 4-6 hours. (I put this together after school and cooked on high 3-3.5 hrs- was waiting on my carrots which I cut too big!) Remove the chicken from the soup and shred with forks. Return to the slow cooker and mix well. At this point I threw in a handful of monterey jack cheese and let it cook 20 more mins.
Toppings we used:
Handful of crushed tortilla chips
Light sour cream