Chicken Tortilla Soup
by Jen Sader (Toledo Lefty)
I used to work about an hour from my home, in Ann Arbor, Michigan. I don’t miss the commute, but I do miss the soup that I used to get from Le Dog, a chain of hot dog and soup stands.
This recipe isn’t quite a duplicate of its inspiration, but it’s spicy and warm and perfect for a chilly winter evening. Because it’s a slow-cooker recipe, you can set it up before you leave for work and come home to a wonderful dinner. The toppings allow you to customize your bowl to meet your taste.
The leftovers are even better the second day.
One 28-ounce can of crushed or diced tomatoes and their juice
One 32-ounce box of chicken broth
1 pound of boneless, skinless chicken breast or breast tenders, diced
2 cups of water
1 cup of frozen or fresh corn kernels
1 jalapeño pepper, sliced
1/2 teaspoon minced garlic
1/2 tablespoon of chili powder
1/2 tablespoon of ground cumin
1 teaspoon of dried oregano
a bay leaf
salt and pepper to taste
2 tablespoons of chopped fresh cilantro (optional)
1 cup shredded cheddar cheese
Toppings of your choice:
Crushed tortilla chips, cheese, chopped cilantro, salsa, diced jalapeños, diced avocado, sour cream, cilantro, olives, etc.
Place all ingredients except toppings into a slow cooker and stir. Set slow cooker on low for 6-7 hours or until chicken is fully cooked.
Enjoy with toppings of your choice.
Jen Sader (Toledo Lefty) – I’m a 40-something associate professor at a small university. I live with my husband and our two very spoiled cats in the Toledo, Ohio area. I’m trying to lose weight without losing my mind in the process. I’m a Weight Watchers member, Lifetime but not currently at goal. I’m an enthusiastic, if not speedy, triathlete and runner. If you want to see if you’re faster than me, you can view my profile on Athlinks.
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