Crock Pot Chicken Tortilla Soup

The one time I don’t really enjoy cooking is when I am under the weather, but canned chicken noodle doesn’t cut it, so this is my solution, just in time for Cinco de Mayo. Despite including no fresh ingredients and using every Sandra Lee shortcut in the book, it’s pretty damn good, especially when you are sick.

Crock Pot Chicken Tortilla Soup

1 quart chicken broth (not low sodium; you’ll just have to add salt)
1 14.5-ounce can diced tomatoes (with jalapenos if available)
1 10-ounce can red enchilada sauce
1 4-ounce can chopped green chiles
1 tablespoon minced garlic (from that jar in the back of your fridge)
1 tablespoon chili powder
1 bay leaf
1 12-ounce package frozen corn
1 10-ounce package frozen onion
1 pound of rotisserie chicken (shredded)
Shredded cheddar cheese
Tortilla chips

Note: Fresh options for the garlic, onion, corn, etc. are great, but I wasn’t up to the challenge today.

1. Put everything but the chicken, cheese and chips into the crock pot, and leave it covered on low for 8 hours (if you are going to bed) or 3 hours on high (if you are just taking a nap).

2. Add chicken to pot before serving. Garnish each bowl with cheese and chips. Sour cream and fresh cilantro are also good garnishes.