I love to multitask, so much that it gets me in trouble. I was thinking I would start my soup on the stove, cook up my chicken, then move onto the next step. Trouble was I forgot. I didn’t forget and burn the chicken. I forgot about the chicken cooling and failed to put it into the fridge. So- my chicken sat out all night on the stove. For a moment, I thought, I’ll just save it and put it in the fridge. So, I did. Then after I got to thinking about it I realized, that’s probably not a smart idea. The $7 dollars I spent on my chicken could easily make me sick, or anyone else who tried my soup. So, off to the store I went between clients yesterday. My recipe is now a “crock-pot” soup. Which is super easy, and really better for all of you readers, but I had a vision of cooking chicken, shredding chicken, then making soup. So, I present to you….. Crock-pot Chicken tortilla (ish) soup.
What you will need:
1 crock pot
1 pound organic chicken tenders
1/2 cup chopped carrots
3/4 cup chopped onions
1/2 cup chopped celery
1 T minced garlic
1 can Trader Joe’s roasted tomatoes with chilies
1 carton low sodium vegetable broth
2 tsp cumin
1-2 tsp chili powder
sprinkle of cayenne
1/2 tsp smoked paprika
salt to taste
juice of 1/2 lime
Cilantro- 1/4 cup (roughly chopped)
What to do:
1. Roughly chop chicken and put in crock pot.
2. Add in all other ingredients besides lime juice and cilantro.
3. Cook on low for 4 hours (appx)
4. Before serving add cilantro and salt to taste.
5. Serve topped with avocado, red pepper and cilantro.