Wednesday, January 4, 2012

Crock Pot Chicken Tequila Soup




Makes 4 bowls – Double the recipe for more guests or leftovers 

Ingredients:

1 small red onion, cut into 8 wedges

1 cup frozen corn, thawed

1 can of black beans, don't drain the liquid

1-2 cans (10 oz. each) Rotel Original Diced Tomatoes and Green Chilies (depends how spicy you like it)- we used 2

3 cloves garlic, minced

2 chicken breasts from Foster Farms, remove fat optional

3 cups chicken broth

3 tbsp. Tequila

Toppings = Tortilla chips, avocado, sour cream, shredded cheese, salt, pepper, and hot sauce

Directions:

Cut onions into large wedges and spread on the bottom of a crock pot

Add corn, tomatoes, and garlic.  Mix well to combine and place chicken on top of tomato mixture.  Add tequila to the broth and pour over chicken and tomato mix

Cover with a lid and cook on low for 8-10 hours

Take a fork and shred the chicken inside the crock pot. I had our crock pot set on low for 10 hours and the chicken just fell apart

Serve with your favorite toppings. Ideas: mashed up tortilla chips, sour cream, avocado, shredded cheese, salt, and pepper 

Add Cholulu, Tapatio, or Tabasco for extra spiciness

DELICIOUS and super easy!


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