Lazyass slow-cooker “recipe” for chicken tortilla soup:
- 4 cups organic chicken stock
- 8 oz green enchilada sauce (Frontera green is particularly good)
- 1 lb frozen chicken (boneless thighs, breasts, etc.)
- 1 can black beans, drained
- 4 oz. frozen fire-roasted onions & peppers
- Tortilla chip crumbs… because we all have them, but if not, use crushed chips or fresh corn tortilla strips or corn flour (masa) mixed with water to thicken the soup (plus extra salt)
- Cheese, cilantro, scallions, sour cream, whatever for garnish
In
the morning, put the stock, sauce, and frozen chicken in the slow cooker and set it to
low (6-9 hours, but longer is probably ok). One hour before serving, shred the
chicken with tongs or two forks and then add the rest of the ingredients. Top
with whatever you like for garnish.
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