Crock Pot Chicken Tortilla Soup!!

My husband and I REALLY enjoyed this dish tonight! In fact, I served our bowls and a quick sample of our portions lead us to devour our entire bowl while standing up LOL. I found the recipe online and tweaked it to make it my "own" :)..keep reading after the jump :)



Ingredients:


1 pound of chicken boobs cut up into large chunks, (you will shred it later).
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce (I used mild)

• 1/2 a large onion, or 1 small-medium sized onion chopped (any kind will do, I used vidalias)
• 1 (4 ounce) can chopped green chile peppers (in the picture I used whole ones, but you can certainly chop them up)
• 5 cloves garlic, minced or grated
• 3 cups water
• 1 can of black beans (save can for next step)
• 1 can of Original Rotel (I used mild and it was spicy enough)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon coarse black pepper 
• 2 bay leafs
• 1 (10 ounce) package frozen corn 
• 2 tablespoons chopped cilantro

**Optional stuff:

Tortillas; you can cut into strips and bake them and use as garnish

Tortilla chips; we used them for dipping and just munching with the soup

**Cooks Tip:

There is sort of a lot of chopping involved (cilantro, onions, garlic, chile peppers and chicken). You could do this the night before (keep chicken pieces in plastic baggies) and then mix the chopped ingredients and store in Tupperware until time to cook. Refrigerate it all and then you really can get this in the slow cooker much faster!

Directions

1. Literally just dump all of the ingredients in the slow cooker. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours
2. About mid-way of the cooking process, open it up, take two large forks and shred the large chicken pieces and place back in pot. Continue to cook.
3. Eat and Enjoy!!

Here is a close up of the ingredients

(if you want a real close up, just click on the pic)

The large green things are chile peppers, WHOLE not chopped