Friday, March 9, 2012

Kitchen Experiments: Chicken Tortilla Soup

I am having a passionate affair with my slow cooker.

It all started a couple weeks ago. I had a little bit of a sniffle, and wanted some home-made chicken soup. But seeing as I have no time to actually *home make* it, I busted out the ol' slow cooker and made some of the best chicken soup I've had in ages.

So this week, I wanted something hearty and a little spicy, so I tweaked an old favorite Weight Watchers recipe to make it gluten-free.

I put it in the slow cooker before work, and after worrying about my house burning down a nice, productive work day, I came home to a pot full of deliciousness.

3 boneless, skinless chicken breasts
1 bag frozen veggies (the kind that have peppers and corn and such, usually marked Southwestern mix)
1/2 cup cherry tomatoes, halved
1 jalapeno pepper, diced
1/2 teaspoon cumin
1 teaspoon minced garlic
Salt & pepper, to taste
1 container (16 oz, I think?) of GF chicken broth
1 container (16 oz, I think, again?) of GF chicken stock

Throw it all in the slow cooker for about 8-10 hours on low. When it is all done, you should be able to shred the chicken with a couple of forks before serving. Then you can top with:
Fresh cilantro
Sea salt
GF tortillas

The good thing about this soup is you can play with the flavor a little - I like mine less salty, since I crumble up the tortilla chips to put in there, but you can add more as needed. I won't lie, I ate my whole pot full in about two days.

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