Chicken Tortilla Soup

Today was a BAD day! I won’t go into details, because it’s a bit weird to talk about potty training on the food segment of my Blog… but that’s what I was doing today for my 19 month old daughter. She has been asking to use the potty for weeks now, and on the day I decide to finally train her, she gets scared, and even refuses to drink all the juice and soda I got for her….as if she knows my evil plan! So there I am, trying to keep an eagle eye on her… meanwhile, my three year old son is painting my bathroom with my bare minerals. When you add water to that stuff, it turns to a nice colorful paste… so you can imagine all the pretty colors my white bathroom became! So if I turned my back on my three year old, he was naughty….and if I turned my back on my potty training 19 month old, there were accidents, so I just couldn’t win. It was a long, stressful day with not a whole lot to show for it! So, as you can imagine- I really didn’t want to put a whole lot of effort into dinner.

I took my window during baby nap time to throw some ingredients together in the crock pot so that it would be ready in the evening when my hubby came home, and it was really nice to not have to worry about one more thing when both the babies woke up!

Here is my recipe. I have had it for so long that I don’t know where it originally came from, but I have adapted it so much anyway, that I can call it my own. My hubby and I LOVE this recipe. It has just the right balance of heat, zesty-ness, salty-ness, and good-ness that I won’t ever try another tortilla soup recipe! Here it is:

2 large chicken breasts
1 Tbsp butter
1 Tbsp Olive oil
Habenero seasoning (optional)
15 oz. can chopped tomatoes
15 oz. can enchilada sauce
1 medium onion
4 oz. can chopped green chile peppers
2 cloves minced garlic
2 cups water
14.5 oz. can chicken broth
1tsp cumin
1/2 tsp chilli pepper
1/2 tsp ceyenne/red pepper
1 tsp salt
1/4 tsp black pepper
1 bay leaf
10 oz frozen corn
1 Tbsp cilantro
7 corn tortillas

Garnish ideas:
Cheddar cheese
Sour cream

Melt 1 Tbsp butter in 1 Tbsp olive oil. Slice the chicken breasts in half lengthways, then season either side with salt, pepper and habenero seasoning [optional]. Cook on either side for 5 minutes, or until no longer pink inside, then shred using two forks to pull it apart.
Dice the onion
Add all of the ingredients, except the tortillas, to the slow cooker Cook on slow for 6-8 hours, or on high for 3-4 hours. Preheat the oven to 400degF. Lightly brush both sides of the tortillas with olive oil. Cut into strips and place on a baking tray. Bake for 10-15 minutes or until crispy.

Serve the soup in bowls… Top with any combination of: fresh cilantro, cheese, lime, avocado…. the lime and cilantro make the other ingredients pop, and taste really zesty and fresh! Then top with the crispy tortilla strips. Okay. I take it back…. I DO have something good to show for my day today!

Enjoy this recipe guys! I am off to catch some much needed rest to start a whole ‘nother day of craziness tomorrow! Wish me luck!
<3 Sarah