We love a good slow-cooker recipe during an especially busy week, and this is one of our favorites. It’s so easy, I can actually make it by myself. And it’s so delicious that we usually try to make a big enough batch to ensure we have extra to freeze some for another time. (It thaws and re-heats really nicely.) This recipe is pretty much everything we look for in a dinner-time soup. The ingredients are very simple: chicken breasts, crushed tomatoes, enchilada sauce, chopped green chiles, garlic, onion, chicken broth, jalapenos, cumin, chili powder, bay leaf, salt & pepper. When I made this soup, I put all the ingredients together in the slow-cooker that morning. But one of the great things about this recipe is that you can mix together all the ingredients (other than the chicken) the night before and refrigerate the mixture overnight, if you want to save even more time. Just don’t add the chicken until the morning you are going to cook the soup (we’re probably overly cautious when it comes to bacteria and proteins, but better safe than food poisoned! Especially if I’m the one doing the cooking…) Continue reading “Slow-Cooker Chicken Tortilla Soup”