Tuesday, April 17, 2012


I recently attended a small dinner party and on the menu was Chicken Tortilla Soup. 

Ken raised an eyebrow when he heard, thinking he would probably need to hit up Mickey D's afterward because he was convinced it wouldn't put a dent in his appetite. 

Well, after watching him devour 2 large bowls I insisted she share the recipe with me. She actually laughed because she said this was the first time in her life that someone has asked her for a recipe. Don't worry Jen, your cooking skills are just fine in my book!

Well, she gave me the recipe (which actually came from Molly, a mutual friend) and told me how incredibly easy it was. And after dumping everything in the crockpot and merely turning it on, I too think this is one of the easiest (and most delicious) meals on the planet!

Ready for the ingredients? Here goes:
  • 2 jars Frontera black bean chili starter (Whole Foods)
  • 1 can drained black beans
  • 1 can drained corn
  • 1 whole can diced tomatos- I prefer garlic!
  • 1 can diced green chilis
  • 1 jar salsa- I made my own (recipe here
  • 4-6 raw chicken breasts
Dump EVERYTHING in a slow cooker and either cook on high for 4 hours or low for 6 hours!!! Use 2 forks to shred chicken and throw it back in the pot. You can add a little water if you prefer more 'soupy' or leave as is for thicker consistency.

Garnish with shredded cheese, sour cream, or tortilla chips!

Yes, it's THAT easy! Happy cooking! Thanks for sharing the recipe, Jen! And no, we didn't hit McDonald's after your party! Full bellies were had by all! 

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