I never thought I’d use a crock pot that often. When I was growing up, my mom used it for ribs, turkey, etc. But I have fallen in love with crock pot soups. There’s really not a better way to make soup and give it a deep flavor. I make chicken tortilla soup a lot in my crock pot. My husband loves Mexican food and I love soup — so it’s a good choice for us! I recently tried a new recipe for a chicken soup that I wanted to share. It’s so easy…because it utilizes the wonderful crock pot 😉
32 oz chicken broth
1 can of corn
4-5 chicken tenderloins
1 can white beans
1 small white onion
1/2 can diced tomatoes (you can use 1 whole can…but I only had 1/2 left from cooking the night before!)
3-4 chipotle peppers in adobo sauce (seeds removed!)
a few tsps of adobo sauce from can above
1 tbsp chili powder
1 tbsp cumin
2-3 cups fresh spinach
1st) Combine chicken broth, chicken tenderloins, corn, white beans (rinsed and drained), onion, diced tomatoes, chipotle peppers and adobo sauce, chili powder, cumin. Cook on low for 6 hours.
2nd) Shred chicken into 1/4 inch size pieces. I usually just use a fork and knife and cut it in the crock pot (probably not the most skilled way to do this). Add fresh spinach. I usually turn the crock pot settings to “keep warm” and let the spinach cook down.
3rd) Serve with crackers or tortillas!