crockpot chicken tortilla soup

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So, have I mentioned how much I love my crockpot? Let’s just say I can’t think of a more perfect cooking device.  A little prep in the morning,  and dinner is ready after a very long day! wpid-20150930_174951-1.jpg

This soup melds all the classical tastes of a chicken tortilla, and puts it into the warm embrace of a soup.

I hope you enjoy!

Slightly adapted from http://www.backtoherroots.com

Ingredients:

  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1 jalepeno, seeds and ribs removed, minced
  • 4 cups chicken broth
  • 14 oz can diced tomatoes
  • 16 oz jar of your favorite salsa
  • 6 oz can tomato paste
  • 1 lb chicken breasts,  cubed
  • 1 Tbsp  (or less for lowered heat) chili powder
  • 1 Tbsp cumin
  • 1 tsp oregano
  • Salt and pepper to taste
  • 28 oz can hominy, drained

Instructions:

  1. Place all the ingredients,  except the hominy, in the basin of a crockpot. Stir well.  Cover and cook for 6 to 8 hours on low.
  2. Add hominy to the soup add let sit for 10 minutes in the crockpot, before serving.
  • Top with avocado ,  monterrey jack cheese, fresh cilantro, and sour cream,  if desired
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