Why do I love my crock pot? Let me count the ways.
The anticipation of the olfactory overdose at my front door at the end of a very, very long work day at The Daily Meal offices; its beautiful Kansas City Chiefs-red color (a team near and dear to my heart); the requisite leftovers; and, most important to this kitchen novice, the near-complete lack of culinary skill required to make something incredible... Should I go on?
This particular chicken tortilla soup is easy as heck (don't let the list of ingredients fool you!), healthy, and reheats ever-so-nicely.
- 1 small rotisserie chicken, bones removed and meat shredded
- 1 can Rotel
- One 14 ½-ounce can diced tomatoes
- One 7-ounce can salsa verde
- 1 medium red onion, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup water
- 2 cups low-sodium chicken broth
- 2 teaspoons cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 cup frozen corn
- One 10-ounce can of black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro
Mix the shredded rotisserie chicken, Rotel, canned tomatoes, salsa verde, red onion, red pepper, and garlic into a slow cooker. Mix in the water and chicken broth and then stir in the cumin, chili powder, crushed red pepper, oregano, salt, pepper, and bay leaf. Stir in the corn, black beans, and cilantro.
Cover, and cook on the low setting for 6-8 hours.
To serve, crumble tortilla chips on the surface and top with sour cream, shredded cheese, and sliced avocado (my favorite!).