Sunday, January 18, 2009

Crock Pot Chicken Tortilla Soup

I love crock pots. Amen. 
They are simple, delicious meals that never fail. How can you go wrong! This one was perfect for a chilly winter day. The soup has the perfect amount of flavor, and the chicken shreds to moist heaven! It is also not a super-filling soup, which is nice, especially on Sundays when desserts follow! I had to put that it was from the "Winterholler Clan" because a few different sisters have claimed that it was theirs...now they all get the glory! Thanks for the great dish, girls!

From: The Winterholler Clan

4 Chicken Breasts
1 clove garlic
1/2 large onion
2 Tbs. butter
2-14 oz. cans chicken broth
1 pkg chicken gravy
1-14 oz can tomatoes
1 cup salsa
1 Tbs. Cumin
1 tsp. salt

Cook in crock pot on low for 5-7 hours. Take out chicken and shred, then replace back into soup. Serve with chips, cheese, and sour cream.(I even added an avacado to mine...yum!)

Serves 6-8.

7 comments:

Brian and chelsea said...

so you wrote "1/2 an onion" but didn't say what to do with it.... I assume dice it up? And saute it? or just throw it in raw?

Chelsea said...

Do whatever your little heart desires...! I minced mine!

Kelly and Emilee said...

I made this last night. It was so good!

Julie said...

definitely book marking this one!

J and V said...

I love this recipe and it is listed under "gluten-free" which is great because my husband needs to eat gluten free. My question is about the pkg of chicken gravy. The first ingredient is "wheat flour." Is there a substitute for the gravy mix?

Mary Ellen said...

Does the chicken have to be thawed first? I would assume after 5-7 hours, it should be okay to put it in frozen??

Chelsea and Cody said...

You assumed right~frozen chicken is just fine. Enjoy!