I love my crock pot! I hadn’t used it in a while, but I wanted to add a soup to the Test Lab page today and I didn’t have a lot of time to test a new recipe. The only solution for that was to use my crock pot. Of the many Mexican soups I came across on my search, this recipe stood out because of it’s simplicity. I did tweak it a little (see my “What I’ve learned notes). It was a winner in my household for sure and I am betting that it will be a winner in many more households once you guys try it!
Ingredients (for 6-8 servings)
- 2 lbs boneless skinless chicken breast or thighs (I used breasts since my family likes them better and they worked great, but thighs will add great flavor too)
- 2 10 oz cans of petite diced tomatoes & green chilies, pureed in a blender. You will use 2 cups of this.
- 1/2 cup chopped onion
- 1/4 cup butter
- 3 tablespoons taco seasoning
- 5 cups chicken broth
- 3/4 cup sour cream
- Salt and freshly ground pepper to taste (I didn’t have to add any)
- Place the chicken, pureed tomatoes, onion, butter and taco seasoning in your crock pot. Cover with the broth.
- Place the lid on and set to low for 6-8 hours or high for 3-4 hours. (mine was on low and after 6 hours the chicken was perfectly cooked for shredding).
- After cooking is complete, remove the chicken, shred with 2 forks and place back into the pot.
- Take 1 cup of broth from the crock pot, put it in a bowl, and whisk with the 3/4 cup of sour cream till combined and creamy. Put this mixture back in to the crock pot.
- Taste your soup and adjust the seasonings to taste (add salt and or pepper).
- Serve plain (my 7 year old son liked it like this), or like I did it, with extra sour cream, chopped avocado, shredded cheddar cheese and green onion.
What I’ve learned…
- I should use my crock pot more often!
- I tweaked the original recipe because I did not have all the ingredients in my pantry. The original recipe used 2 cups of pureed tomatoes (canned) and 2 diced jalapenos. I didn’t have jalapenos, but I did have 2 small cans of petite diced tomatoes with green chilies. I figured trying to swap was easier than to add an extra trip to the grocery store and it turns out that I was right. Lesson learned; never be afraid to follow your gut when cooking and try a swap.
Source for the original recipe: http://www.alldayidreamaboutfood.com
Stats (for about 1 cup per serving, excluding toppings)
Fat: 16.4 g
Carbohydrates: 5.9 g
Fiber: 1 g
Net carbs: 4 g
Protein: 29.3 g