Since I've gone back to work, the crockpot has gotten a lot of use. I can't bring myself to spend time in the kitchen cooking dinner when I get home from work when I'd rather be playing with Carter! This chicken tortilla soup is one of our staples. If you want a thicker soup (more like a stew), omit the chicken broth. For a thinner soup, add a 32-ounce carton of chicken broth.
Crockpot Chicken Tortilla Soup
2 boneless, skinless chicken breasts
1 - 15 oz can crushed tomatoes
1 - 10 oz can of red enchilada sauce
1 - 4 oz can chopped green chilies
1 - 10-oz can diced tomatoes w/ green chilies
1/2 white onion, diced
½ zucchini, sliced
½ yellow squash, sliced
1 cup frozen or canned corn
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
Handful fresh cilantro, chopped
Optional: 1 – 32-oz carton chicken broth
Put all ingredients (other than the toppings) into a large crockpot (mine is 7 quarts). Cook for 6 to 8 hours on low or 3-to 4 on high. Remove the chicken breasts from the crockpot and shred with 2 forks; return to crock pot. Serve, adding toppings as desired.
If you want to make this ahead of time as a freezer meal, put all of the ingredients except the chicken broth in a zip-top freezer bag. When ready to make, slightly thaw the bag enough to break the soup into large chunks. Place in the crockpot, add chicken broth, and follow the cooking directions above.