Happy Tuesday! Whitney, here! I work behind the scenes on the CJLA team and get the privilege of occasionally jumping into Pop-Up weekends and meeting all of you! Today I’m SO excited to be sharing one of my all-time favorite, throw and go crockpot recipes for chicken tortilla soup. As a new mom, meals that are quick to prep and worry about themselves are the best these days and this one is SO easy! You can even chop your onion the night before if you really want to just toss it all in first thing in the morning and head out the door. This is best served topped with avocado, cilantro, lime, and a dollop of sour cream. This recipe makes TONS so call your friends or neighbors and serve up a big bowl to everyone. Enjoy this quick, fall recipe!
- 1 can (14 oz) chicken broth + 1/2 can water
- 1 can (14 oz) enchilada sauce
- 1 can (14 oz) petite diced tomatoes
- 1 onion chopped
- 2 cloves garlic crushed & diced
- 5 chicken thighs (fresh or frozen)
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 bag of frozen corn (add at very end before serving)
- Avocado, sour cream, cilantro, lime, tortilla chips for topping!
- Crush and dice the garlic cloves and chop your onion.
- Lay the chicken thighs at the bottom of your crockpot and cover with all the ingredients EXCEPT the corn.
- Cook in the crockpot on LOW for 7-8 hours, or HIGH for 4-5 hours.
- Add in the frozen corn. Stir everything together.
- Serve HOT topped with sour cream, avocado, cilantro, lime, and tortilla chips. Enjoy!
- The chicken should shred itself in the pot but you may need to separate any larger pieces. Simply remove it from the crockpot, shred with two forks, and toss it back in.
I hope you enjoy this yummy recipe!
-Whitney, for CJ
