Chicken Tortilla Soup

This recipe is part of the 9 Organic Meals from Costco for $100 Plan. 

I love simple, load and go meals in the slow cooker. They make my life simple…and I especially love this one because my entire family will eat this without a grumble. Including the 18 month old!

With this recipe, it helps to have the chicken cooked ahead of time and shredded. You can cook your chicken in the slow cooker and then shred up all the chicken meat and freeze it in 2-3 cup portions (or more if you have a larger family). It thaws quickly in a bowl of warm water, or over night in the fridge.

Note: This recipe is written for 4 servings. The plan calls for a double batch, so if your slow cooker is larger enough, you could make a double batch. If it is not large enough and you wish to make a double batch, you can cook this in a larger stockpot on the stovetop. Add all ingredients except for the tortilla chips and bring to boil, then reduce heat and simmer for at least 30 minutes to allow flavors to mingle.

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours in slow cooker, 1 hour on stovetop

• 2 cups cooked, shredded chicken, made from whole chicken
• 1 quart chicken stock
• 2 cups corn
• 1 cup Salsa
• 1 15 oz. can tomato sauce
• 1 15 oz. can black beans
• 1-2 tsp ground cumin, to taste
• Salt and pepper, to taste
• Tortilla chips, crushed
• Shredded cheese, optional garnish
• Fresh cilantro, optional garnish
• Mixed Greens for side salsa

• Add all ingredients except the tortilla chips and optional garnishes to the slow cooker. Stir them together and set the slow cooker on low for 8 hours.
• Before serving, add the crushed tortilla chips into the soup and let them soak up some of the liquid.
• Top with shredded cheese, cilantro, or other favorite tex-mex toppings.
• Serve Slow Cooker Chicken Tortilla Soup with side salad.

179

Crock Pot Whole Chicken/ Chicken Broth

RECIPE: THE BEST WHOLE CHICKEN IN A CROCK POT

 

INGREDIENTS

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon thyme
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne (red) pepper
• ¼ teaspoon black pepper
• 1 onion
• 1 large chicken

INSTRUCTIONS

1. Combine the dried spices in a small bowl.
2. Loosely chop the onion and place it in the bottom of the slow cooker.
3. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
4. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
5. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don't forget to make your homemade stock with the leftover bones!

NOTES

We recommend organic ingredients when feasible.

Another great trick (that I learned from a friend!) is that after you pick off the good chicken meat you can leave the bones in the crock pot to make some stock. I usually start the chicken stock after dinner by filling it to the top with water, and then adding whatever I have on hand…bay leaf, carrot, celery, onion, parsley and/or thyme. Even if I am missing parsley or celery I still make it anyway, and it always turns out just fine. I keep it on low all night, and then in the morning I strain it into 1 or 2 cup Tupperware containers to store in the freezer. It works great and couldn’t be easier!

Chicken Fried Rice

Chicken Fried Rice

Ingredients

• 1 cup brown rice
• 4 tablespoons olive oil
• 2 large eggs, beaten to blend
• 2 cups cooked chicken
• 2 large peeled and finely diced carrots
• 1 1/2 cups frozen peas
• salt and pepper
• 1/3 cup tamari (or reduced sodium soy sauce)

Instructions

1. Cook brown rice according to package directions. Once cooked, place in bowl in the refrigerator while cooking the rest of the ingredients.
2. Thaw peas by running under warm water.
3. Heat 1 tablespoon oil in a large skillet. Add the eggs and scramble. Remove and set aside.
4. Add remaining oil to skillet. Add the carrots and peas and cook for 2-3 minutes. Add the cooled rice and chicken and cook until warmed through. Stir in the eggs. Add tamari, taste, then add salt and pepper as needed.

Peanut Butter Dip

Ingredients

• 1 cup peanut butter
• 1/2 cup plain yogurt
• 1/2 lime
• Apples, sliced

Instructions

1. Mix together the peanut butter and yogurt. 
2. Squeeze the 1/2 lime juice over and mix in.
3. Serve with apple slices.

Oatmeal Pancakes

Oatmeal Pancakes

Ingredients

• 3/4 cup oat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups cooked oatmeal
• 1/2 cup organic vanilla soymilk (may substitute any type milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla
• 2 eggs, beaten
• olive oil

Instructions

1. Preheat large skillet or griddle to medium.
2. In a large bowl, combine oat flour, baking powder, salt, and cinnamon.
3. In a medium bowl, combine oatmeal, soymilk, maple syrup, vanilla, and eggs.
4. Stir the wet ingredients into the dry ingredients.
5. Grease the skillet or griddle with olive oil. Pour 1/4 cup batter onto skillet. Cook until bubbles appear. Flip and cook and additional 1 minute on other side.
6. Serve warm.

Carrot Bake

Golden Carrot Bake

Ingredients

• 2 cups shredded carrots
• 1 1/2 cups water
• 2/3 cup uncooked brown rice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese
• 1 cup milk
• 2 eggs
• 1/4 cup chopped onion

Instructions

1. Combine carrots, water, brown rice, salt and pepper in a saucepan and bring to a boil. Reduce heat, cover. Cook for 25 minutes - do NOT drain.
2. During the last 5 minutes of cooking, preheat oven to 350.
3. Stir in cheese, milk, eggs and onion. Transfer to a 1 1/2 quart casserole dish. Bake for one hour.