Yet another meal that will keep your kitchen cool this summer while satisfying the entire family, especially the cook. My Shredded Chicken Tortilla Soup takes almost no time and dirties few dishes.
Everyone has that go-to dish that is easy to make and always a hit. This is mine. I’ve made it a hundred times, taken it to friends after they’ve had surgery or when a baby is born. It’s gone with me to potlucks and has been our quick and hearty stand-by when I don’t have time to cook. Most recently, I made it for a girlfriend whose son had surgery. Her husband said I can cook for them anytime. The truth is with this dish it’s only a matter of putting the ingredients together and letting your CrockPot do all of the work.
And, yes! I used canned tomatoes, even in the middle of summer. My preference is fresh but if I have no tomatoes or no time, I grab the can opener and get to work. Quite honestly, I used to feel guilty about this and slightly inferior because I couldn’t do it all – work a full-time job, do the laundry, take care of my family, manage the household, do the grocery shopping, cook healthy meals, get the dogs to the vet and the groomer, exercise, blog, meet our community commitments, have some me time, AND always have the freshest seasonal ingredients on hand. But today I accept that I am human with limitations and give myself a break.
With my food requirements, I go to 3 grocery stores, sometimes 4 every week. I’m shooting for that middle of the road where living well and sanity meet. Doing it all is no longer on my radar. Instead, I focus on living true to my values and with integrity. That includes being good to me.
As for the ‘choose your own salsa’ part of this recipe, we don’t like anything too hot around here. We’re all about flavor but are happy to skip the heat. One day we were at Wal-Mart on a Saturday afternoon. I needed a jar of salsa for this soup and was debating about which brand to buy. My husband and I are not big on crowded stores. He grabbed the mild jar of Sam’s Club Salsa, told me that it was going into a soup, and walked off. I have never liked cooking with just any old ingredient, especially an off-brand that I’d never tried before. I quickly decided that I’d let it go if it meant that we got to check out and go home. I was shocked when the salsa was full of great flavors and enhanced the soup. So, that’s what I use. For all of the budget conscious cooks –it’s cheap, too. If you like heat, add your favorite salsa and make this your own.
Maybe you’re looking for a hot, vegetarian version – try Diane’s Chili Piquin Vegetarian Tortilla Soup at The W.H.O.L.E. Gang. Or, if you’re wondering what to make for dinner check out What’s for Dinner Wednesday at The Gluten-Free Homemaker. My Shredded Chicken Tortilla Soup is one of many tasty dinner ideas posted today. As always, thank you Linda for hosting this fun event!
You can also stop by Dining With Debbie for CrockPot Wednesdays.
Update 12.4.09 – this post is linked to Flipping Fast Fridays at The Crazy Kitchen.
- 2 (14.5 ounce) cans of diced tomatoes
- 2 (14.5 ounce) cans of chicken broth
- 2 -3 cloves of garlic, minced
- 1 tablespoon unsalted butter
- 1 cup salsa – use your favorite brand
- ½ cup chopped cilantro
- 4 carrots, peeled and chopped in ¼ inch thick rounds
- 2 tablespoons cumin
- 1/8 teaspoon cinnamon
- 2 large boneless, skinless chicken breasts, uncooked
- 1 bag of your favorite tortilla chips – Xochil is gluten-free & my hubby's favorite
- 8 ounces Monterey jack cheese, shredded or your favorite dairy-free alternative
- 8 ounces light sour cream or your favorite dairy-free alternative
- 1 avocado, sliced
- ½ cup cilantro, chopped
- Combine all of the soup ingredients except the chicken in a 4 – 6 quart slow cooker. Mix well. Add chicken. Cook on low for 4-6 hours.
- At this point, the chicken should be cooked and easy to shred. Remove the breasts from the soup and shred with forks. Return to the slow cooker and mix well.
- Serve with your choice of topping ingredients. To reduce fat content, you can use reduced fat cheese or no cheese at all. You can also eliminate the avocado. This soup doesn't need any toppings to taste delicious.