Lenore Naxon, whose father, Irving Naxon, invented the slow-cooker that was later marketed as the Crock Pot, writes: "This is basically a 'dump and go' recipe, and is flexible so that you can use things already in your pantry and freezer. I love it because it is a flavorful, complete one-dish meal."
Lenore's Crock Pot Chicken Tortilla Soup
Two boneless, skinless chicken breasts (about a pound). Can use thighs as well.
One chopped onion
Two cloves minced garlic
Three-four cups low sodium chicken broth
One 14.5-oz. can diced tomatoes in juice (can be fire roasted, with chilis, etc., up to you)
One 10-oz. can mild enchilada sauce (can be red or green but should be mild)
One 15-oz. can black beans (can be pinto, white, or whatever is in your pantry
Two teaspoons cumin
One teaspoon chili powder
One teaspoon ground coriander
One teaspoon paprika (can be sweet or smoky, up to you)
Two tablespoons corn meal (adds deep corn flavor and is a natural thickener)
Two-three shredded corn tortillas
Frozen or canned corn (to add at last minute so it retains its texture and full flavor, just to heat up before serving)
Place onions on bottom of crock pot then add chicken, broth, tomatoes, enchilada sauce, spices, beans, corn meal and shredded tortillas (they usually melt into the soup giving it a lovely texture). I usually use low sodium "better than bouillon" chicken base, just because.
Cook on high for 4-6 hours or low 8 hours. Shred chicken and return to pot. Add corn just to heat. Taste for seasoning and add salt and pepper as needed.
Garnish on top:
Chopped scallions, chopped cilantro, fresh lime, fried corn tortilla strips, shredded cheddar, chopped jalapenos, sour cream.
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