SLOW-COOKER TORTILLA SOUP

Yesterday was practically the worst day of the year because it was the COLDEST day since summer. I was freezing all day and plopped right down on the couch when I got home from school. I warmed myself up with hot cocoa and some Dr. Phil. Why do I love that show so much?

I was happy that I didn't need to worry about dinner since I prepped it all this past weekend and was able to toss it in a Crockpot this morning. It was so tasty (and warm!), I hope you enjoy it! 

Slow Cooker Torrilla Soup -- serves 4

2 large chicken breasts, trimmed 

1 cup chopped celery

1 cup chopped white onion

1 cup sliced carrots

3 chicken or vegetable bouillon cubes

1 clove minced garlic

1 package taco seasoning 

1 can diced tomatoes with green chiles

1 can diced tomatoes

3 cups water

2 8-inch whole wheat tortillas, torn into small pieces (about 2 inches)

1 cup chopped cilantro

1 cup milk (optional) 

Salt and pepper to taste

Shredded cheese of choice for sprinkling on served soup

You can prepare this as a freezer meal by putting everything except cilantro, tortillas, cheese, water, salt, pepper and milk in a gallon freezer bag. After freezing, place contents of bag, plus 3 cups of water, in the Crockpot on low for 6-8 hours.

If you aren't freezing beforehand, put the same contents and water in a the Crockpot for 4-6 hours. 

1 hour before serving, remove chicken breasts and shred use two forks. Return to Crockpot. Put half of the cilantro and all the tortillas in the crockpot. Stir occasionally, until tortillas are incorporated. If using milk, stir in with salt and pepper 30 minutes before serving. 

Serve with cheese, tortillas chips, guacamole, sour cream, etc. 

Enjoy!

What are you doing to stay warm?