Chicken Tortilla Soup (Crockpot)

Saturday, February 19, 2011

This recipe is so easy and just the ticket for a chilly day. 

Chicken Tortilla Soup (Crockpot)

2 boneless, skinless chicken breasts
1 green bell pepper, chopped
1/2 red onion, chopped small
juice 1/2 lemon
1 tbsp garlic, minced
1 can kernel corn, drained
1 can Rotel (tomatoes and chiles)
1 4 oz can diced green hatch chilis
48 oz or 6 cups chicken broth
1 bunch cilantro, stemmed and rough chopped
1 tsp cumin
1 tsp chili powder
salt and pepper (to season chicken)
2 tbsp olive oil


crushed tortilla chips per bowl
monterrey jack cheese
sour cream

Combine main list of ingredients in crockpot, and cook on high for 4-5 hours.  Remove chicken and shred, and return to pot.  Serve immediately, or set to low until ready to serve.  Alternately, cook on low for 7-8 hours (just enough time to set the crockpot and go to work!).

This recipe is on the spicy side, but the toppings do well to cut the heat, but still allow a nice spicey note at the end.  This will definitely make it into rotation at our house!

Chicken and White Bean Chili (Crockpot)

Tuesday, February 15, 2011

This next recipe is a family favorite and was passed to me, after begging, via my husband's aunt.  It originally hails from a 2002 edition of Bon Appetit magazine, and I can certainly see how this recipe continues to be shared again and again, years after its original publishing date...

Chicken and White Bean Chili (Crockpot)

1 pound dried small white beans (I used navy beans)
16 oz. canned diced green chilis – mild, including liquid in can
¼ cup (1/2 stick) unsalted butter
2 large onions, chopped
1/3 cup all purpose flour
4 cups chicken broth
3 cups half and half
4 cups shredded cooked chicken (See Easy Crockpot Rotisserie Chicken)
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 teaspoons salt
½ teaspoon white pepper

1 cup sour cream
1 ½ cups grated Monterey Jack cheese
prepared green chili salsa
fine chopped red onion for garnish

Cook whole chicken in crockpot the day/night before, via instructions linked above.  Or otherwise cook/purchase chicken, and shred as desired.

Place beans in large pot or bowl with enough cold water to cover by at least 3 inches. Let stand overnight. Drain beans, return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well.

Note: You can do this all on the same day by following directions on package to boiling the beans and then letting them simmer.

Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes.

Note: At this point, you can add chili to your crockpot if you choose.  Set to low until just before serving, I left mine for 3-4 hours.

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro, green salsa and chopped red onion. Serve.

Makes 10 to 12 servings.

Easy Crockpot Rotisserie Chicken

This is a really easy method for creating a rotisserie-style chicken in your crockpot at home.

Easy Crockpot Rotisserie Chicken

1 whole chicken (mine was about 5 lbs)
salt, pepper and garlic salt

6-8 tin foil sheets, crumpled into balls, about 2-3" in diameter

Rinse and pat chicken dry inside and out.  Season evenly with salt, pepper and garlic powder, on skin, inside cavity and under skin (if desired).

Set foil balls into base of crockpot.  Place chicken, breast side down, on top of foil balls.  (Foil balls elevate chicken so that the fat drains off, and meat is not saturated/mushy by the time its cooked).

Cook on high for 5-6 hours, or low for 8-9 hours.

Enjoy alongside your favorite side dishes.  I have also used this for shredded chicken that I needed for a Chili be shared later.

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