I found this recipe in a magazine and decided to give it a try. It was quick and easy, and the crock pot does all the work! Of course I did this on Tuesday night...so tonight, in honor of Cinco de Mayo, we'll be making Calzones from the Pioneer Woman cookbook, ha! It was delicious though, and I thought I'd pass it along:
CHEESY CHICKEN TORTILLA SOUP
Prep: 45 minutes
Cook: 4 hours * serves 8
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (I used a rotisserie chicken)
3 1/2 cups chicken stock
1 can (10.75 ounces) tomato puree
1 can (10 ounces) diced tomatoes with green chiles (I used rotel)
2 garlic cloves, minced
1 bay leaf
1 large yellow onion, diced
2 cups frozen corn
3 TBS lime juice
2 tsp ground cumin
1 tsp chili powder
1 tsp kosher salt
1/4 tsp fresh ground black pepper
*shredded cheese and sour cream for garnish...I also recommend chips and homemade guacamole!
In a 4-quart slow cooker, combine all ingredients except cheese and sour cream. Cover and cook on high for 4 hours, stirring occasionally. Remove and discard bay leaf. Ladle soup into bowls, add cheese and sour cream if desired. Enjoy!