The time change and cold weather inspired me to break out the crock pot this week.
In all honesty, the crock pot is one of my favorite kitchen items. It makes slow cooked meals, with minimal work by me, that taste amazing and make the house smell even better.
This season’s first crock pot dish was nothing other than a soup, thanks to the cruddy weather we’re having here in Denver. So, if you guys are looking for a flavorful, easy soup…look no further! I literally spent 5 minutes preparing, 30 seconds in the morning to bring it out of the fridge, add the chicken, and turn it on. Then when I got home, I had an AMAZING soup ready to go. Nothin better.
Homemade Tortilla Soup
- 2 large chicken breasts, cut in halves
- 2 cans of black beans undrained (15 oz)
- 1 can of diced green chilies (4 oz)
- 1 can of tomato sauce (14.5 oz)
- 1 cup of pico de gallo
- 1 large carrot, cut into slices
- 1/4 large white onion, diced
- 2 tablespoons of brown sugar
- 1 tablespoon of fajita seasoning
- 1 teaspoon of cinnamon
- Tortillas or tortilla chips
- Put everything in a crock put, on low for 8 hours (or high for 4-5) and you’re good to go.
- Before you serve it, remove the chicken breasts and shred them with a fork.
- Serve over tortilla chips, or if you’re like us, crisp up tortillas and dip them in the soup.
- (Zach says top with cheese)
- Enjoy! So simple!
Perfect meal for Zach to come home to after 4 weeks of traveling. And perfect for me: makes it SEEM like you did a lot of work, for next to nothing! 🙂
Question of the Night: Your favorite crock pot meal — I need inspiration!