Unless I plan ahead and bust out the crock pot (the act of "planning" being the crucial action here).
Before you roll your eyes, let me assure you that I am quite certainly a snob when it comes to crock pot meals (isn't it funny that I feel like THAT is a reassuring point?). I stay away from most of the typical sodium-overloaded, cream-of-mushroom-soup-based meals typically associated with crock pots. No offense to old-school moms out there....it's just not my style (but much love to y'all). I do believe, however, that condensed and pre-mixed soups, seasonings, and the like are ok (and sometimes awesome!) in moderation.
So with that said, I wanted to share a delightful crock pot recipe that's a perfect cold-weather treat. I adapted this from a recipe I received from my wine club newsletter (Brian and I are members at Rutherford Ranch).
Hope you all enjoy!
Tortilla Soup in the Crockpot
- 48 oz chicken broth
- 1 can tomato soup
- 1 can whole kernel corn (drained)
- 1 can black beans (drained)
- 1 can hominy (mexican style preferred)
- 6 skinless, bone-in chicken thighs
- I buy the skin-on, bone-in thighs and remove the skin and fat myself
- 1 jar chunky salsa
- Juice from one lime
- Cilantro to taste (I am not a cilantro fan, so I left this out)
- Cheddar cheese, shredded
- Tortilla chips
- Sour cream
Combine chicken broth, tomato soup, corn, beans, hominy, chicken thighs, salsa, juice of lime and cilantro in crock pot. Cook on low for 8 hours. Remove chicken thighs and set aside. Remove and discard bones from chicken thighs. Shred chicken meat and return shredded meat to crock pot.
Serve with crushed tortilla chips in bottom of bowl and top soup with sour cream and shredded cheese.