Tuesday, May 5, 2009

Crockpot Ease

Chicken Tortilla Soup
4 boneless, skinless chicken thighs (breasts work fine also)
1 - 4oz can green chilies, drained
2 cloves garlic, minced
1 yellow onion, diced
4 cups diced tomatoes (for convenience: 2 - 15oz. cans)
1-2 c chicken broth (I use organic low sodium - just 95mg!)
1 tblsp cumin
(optional: any herbs you might like to add...I use fresh thyme/oreganno from garden)
2 tblsp cilantro chopped
1 lime
4 corn tortillas, sliced into 1/4 inch strips (or omit if going paleo)
(optional: shredded monterey jack cheese or omit if going paleo)
1 avocado, diced and tossed with some lime juice to prevent browning.

Place chicken in crockpot.
In seperate bowl, combine next 7 ingredients. Blend and pour over chicken. Cook on high for 3 hours. When chicken is tender, take out and dice or shred - place back into crockpot. Adjust any seasoning that you may want to add or added chicken broth to personal preference.
Just before serving, add tortillas and cilantro to crockpot and stir.
Serve and top with cheese, diced avocado and a squeeze of lime.

**You can really get creative with this soup by adding other vegetables or legumes if you prefer. I have added diced squash, sweet potatoes and even corn. I make sure to use more chicken broth if I'm adding more ingredients.

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