 | On Mondays, Miss F has ballet and tap class after school, which means there isn't much time to cook dinner after. I am not a huge fan of most crockpot meals, I like stews, shredded meats and soups, that is about it. I love chicken tortilla soup, so I decided to try and make it in the crockpot. It was a total success! C did complain about the fried tortilla smell, "so much smell for such little strips," but the dinner was delicious. Even Miss F was a huge fan, though she opted not to have avocado on hers. Which I found quite strange because she loves guacamole. |
4 cups chicken broth
1 roasted Poblano pepper, chopped
1 package frozen corn
1 can Rotel tomatoes and jalapenos
1 to 2 chipotles in adobo, minced
1 teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
2 boneless skinless chicken breasts
4 corn tortillas
Vegetable oil
1 avocado, chopped
½ cup shredded Monterrey Jack cheese
1 lime
Stir together the broth, Poblano, corn, Rotel, chipotles, cumin, onion powder, garlic powder, salt and pepper in the bowl of the crockpot. Add the chicken breasts. Cover and cook on low for 8 hours. Remove the chicken from the crockpot and shred with two fork, return to the crockpot.
Slice the tortillas in half and then into strips. In a small sauce pan, heat two inches of oil over medium high heat. Fry the tortilla strips in batches until golden brown and remove with a slotted spoon.
Serve the soup garnished with the tortilla strips, avocado and cheese, along with a squeeze of lime juice.
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