I leave New York today and as always I’m sad to leave this city. From the constant bustle of people to the food to simply the surrounds, NYC is a one-of-a-kind place. When I lived in Los Angeles, New York was an escape for me. It is the direct opposite of LA. While there are millions of people in Los Angeles, you can find yourself on a quite street all alone but this isn’t the case in New York. There are also seasons. Something you definitely don’t get in LA. Los Angeles will always be my home in a way, and New York will always have a special place in my heart. It is my number two city.
I didn’t plan on sharing this recipe. In fact, this recipe was a flop. I was trying to make an enchilada stack but added way to much liquid to my crockpot. I decided to add a little more stock and serve it as an enchilada soup just for my family. Well I gave my nieces a little try because I was worried it was too spicy for them. Instead of the reaction I expected, they bugged me for the next hour to have more! I ended up snapped a few pictures but was still on the fence. My skepticism was swept away when I tasted the finished product. Not to mention my nieces went back for three servings and announced this was their favorite meal of mine to date. With that glowing recommendation how could I not share! Yes I do realize it is still summer and this is a soup, but hey sometimes you are just craving soup.
Ingredients
- 2 1/2 pounds chicken breasts or thighs
- 12 oz can diced tomatoes
- 1 chopped onion
- 3 garlic cloves, minced
- 4 oz can green chilis
- 2 tbls chili powder
- 1 1/2 cups chicken broth
- 1 tbls cumin
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp pepper
Directions
- In a blender, combine all ingredients except chicken and tomatoes.
- Then pulse in tomatoes, but only a few times. You want a little bit of a chunky sauce.
- Place chicken in the bottom of your crockpot and pour sauce over it.
- Cook on low for 7 hours.
- Shred chicken and return to crockpot for 30 minutes.
- Optional but delicious top with guacamole!
Enjoy!
x vanessa
I am so glad to see this post. I have made the decision to try this lifestyle change. I need the recipe ideas & this looks great! Thanks!
You are so welcome!!
We’ve also been eating soup this summer and we live in Florida. I think there is something just easy (and tasty) about soups, especially when they can go in the crockpot to cook.
Thanks for sharing!
xo,
Danielle
I completely agree! Soup isn’t just for winter.
Yum! I can’t wait until soup season!
🙂 I jumped the gun a little!
Do you think if I only use 1.5# chicken, I should halve the seasonings as well? And shorten cooking time?
I would leave the seasoning the same because it will still season the broth. You could add more veggies in to make up for the meat. You could probably cut the cooking time down to 5-6 hours.
I used about 1.5 lbs of chicken with everything else the same and it turned out perfectly! super yummy!
Thanks Marcia! I am so glad you liked it!
I made this last night and it’s awesome! I also added carrots to mine. I used chicken tenders and cooked on low for 5 hours since they weren’t as thick as chicken breasts. Thanks for the great recipe, I’ll definitely make this one again.
Yeah I am so glad you liked it!
This was a very simple and delicious recipe! My husband and I really enjoyed dinner last night 🙂 I served it with avocado and topped it with some fresh cilantro.
Thanks Vanessa!
I am so glad you liked it!!