If you live in North Carolina, you know that lately the weather has been a bit bipolar. A month ago I caught my first case of laryngitis. For the first few days, I enjoyed my Sophia Bush-esque voice. But then my voice completely disappeared. A few days after that, Little J started getting the sniffles. Before I knew it, we were at defcom-three. We were all sick and cranky. Enter my famous chicken tortilla soup. My solution for the ickies.
Basically, this is chicken soup on steroids. It's great if you're feeling under the weather, and it's a tasty solution to the overdone chicken soup. It's also ridiculously simple.
For this recipe you will need:
1 lb of chicken breast (or tenderloins)
1 cup of chicken broth
1 16 oz can of enchilada sauce
1 16 oz can of black beans
1 4 oz can of chopped green chilies (typically located in the Hispanic food section)
1 small red onion
2-3 tomatoes, chopped
1 small bag of corn
Tortillas (soft or hard)
And now for the instructions. Take notes because this one is going to be a doozy. Toss everything into the crockpot. Cook on high for 4-5 hours. Shred chicken. Stir well. Serve either soft of crunchy tortillas and a smile.
Like I said, ridiculously simple, but unbelievably delicious.
What is your go-to meal for battling the ickies? Have you ever tried chicken tortilla soup? As always, if you try out this recipe, come back and let us know how it turned out. Until next time.