This week I chose yet one more dish that combined some of my favorite faux-Mexican ingredients with my favorite cooking accoutrement, the crockpot. I even broke down and bought a shiny new crockpot as an upgrade from a measly round 4-quart to a roomy oval 6-quart because it will make cooking meat SO much easier.
This recipe was e-mailed to me at work and all in all it makes a tasty taco-style dish that would be great for cold winter nights. If you're a spice weeny, you may want to consider leaving out the chiles or reducing the spices. It has a teensy kick. Also, Brian and I both agreed that it could stand to be a little thicker so don't be afraid to cut the liquid in half.
Stay tuned tomorrow for my first stir-fry WITH homemade sauce.
CROCKPOT CHICKEN TORTILLA SOUP
Source: Unknown
1 lb boneless skinless chicken breasts - 1 can black beans, rinsed and drained - 1 can stewed tomatoes, drained - 1 10-oz can enchilada sauce - 1 medium onion, chopped - 1 4-oz can diced green chile peppers - 2 cloves garlic, minced - 2 C. water - 1 can chicken broth - 1 tsp. cumin - 1 tsp. chili powder - 1/2 tsp. salt - 1/4 tsp. black pepper - 1 bay leaf - 1 1/2 C. canned or frozen corn - Toppings: tortilla chips, shredded cheese, sour cream, avocado
Place all ingredients except chicken in crockpot and stir. Lay chicken breasts on top. Cover, and cook on low for 8-10 hours or on high for 3-4 hours. Right before serving, pull out the bay leaf and then use two forks to shred the chicken into the soup.
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