Slow Cooker Chicken Tortilla Soup

With all the chaos in our world right now, I have been feeling a little uninspired in the kitchen honestly. I decided to ask my followers on Instagram what recipes they’d like to see from me and the unanimous answer was “pantry staples.” People are stocking up right now then hunkering down and want to be able to cook from what they have using fewer fresh ingredients. I totally get that because I’m right there with you! The recipes that I use the most canned ingredients with are soup. I can’t believe that I haven’t shared my Slow Cooker Chicken Tortilla soup with y’all yet!

This recipe is simple and versatile! There are several options to choose from for the chicken (check recipe notes) and you can also use whatever plain canned tomatoes you have. Even swap the black beans out for pinto or kidney if that’s all you have. The recipe calls for cilantro and that was the one ingredient I didn’t have when I made this today. It was totally fine without it! You’re getting a short and sweet blog post today because life is a little weird and crazy. Just doing the best I can! Add this delicious, flavorful, easy soup to your menu ASAP because I’ll bet that you already have most of the ingredients on hand. Stay safe and healthy y’all!

Sponsored post for Lee’s Marketplace.

Slow Cooker Chicken Tortilla Soup

  • Servings: Serves 6-8
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Ingredients

2 cups cooked chicken
1 (15 oz) can crushed or diced tomatoes
1 (10 oz) can mild red enchilada sauce
1 (4 oz) can diced green chilies
1 (15 oz) can black beans, rinsed and drained
32 oz chicken broth
10 oz frozen corn (or 1 can, drained)
1 small onion (yellow, white, or red), diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Toppings:
Crushed tortilla chips
Shredded cheddar or Monterrey Jack cheese
Sour cream
Avocado

Directions

Place all ingredients except for cilantro and lime in a slow cooker. Stir to combine. Cook on low for 6 hours or high for 3 hours. Just before serving, stir in cilantro and lime juice. Garnish individual servings with toppings of choice.

Notes:
1. For the chicken, you can use shredded rotisserie, whole chicken (cooked and shredded), cooked chicken breasts, or canned chicken.
2. This doesn’t have to be made in a slow cooker. You can also cook on the stovetop by bringing to a boil in a large pot and simmering for 30 minutes.

Sheet Pan Greek Chicken & Green Beans

If you’re not making sheet pan dinners for your family, allow me to introduce you. I love them because there’s little clean up, they’re fast, they look pretty, they’re versatile, and they’re delicious. Convinced? My “Sheet Pan Greek Chicken & Green Beans” is the perfect busy night meal. Back-to-school is such a crazy time for both parents and teachers and this dinner will help keep your sanity! (I am both teacher and parent so trust me!) The chicken marinade is simple but big on flavor and helps keep the chicken so moist. I also love the way the tomatoes burst in the oven and mix with the green beans. The salty feta is the perfect topping! You’re going to love this easy sheet pan dinner! (Sponsored post for Lee’s Marketplace)

Items on sale at Lee’s August 13-19: chicken breasts, olive oil, green beans, grape tomatoes, feta cheese

Sheet Pan Greek Chicken & Green Beans

  • Servings: 6
  • Difficulty: easy
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Ingredients

2 lbs boneless skinless chicken breasts, sliced into tenders
1 lemon, divided
1/8 cup + 2 tablespoons olive oil, divided
3-4 cloves garlic, minced or finely chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
Freshly ground black pepper, to taste
¾ lb fresh green beans, washed and trimmed
½ pint grape tomatoes
½ cup feta cheese

Directions

Place chicken in a zip top bag and add the juice of half the lemon, 1/8 cup olive oil, garlic, oregano, thyme, salt and pepper. Close bag and massage to combine ingredients. Place in fridge to marinate for 30 minutes.

Preheat oven to 400 degrees.

Drizzle about 1 tablespoon olive oil over a large baking sheet (to prevent sticking). Place chicken on one half in a single layer. Add green beans and tomatoes to the other half. Drizzle about 1 tablespoon more of olive oil over green beans only. Season beans with salt and pepper to taste. Slice other half of the lemon thinly then place on top of the chicken.

Bake for 20 minutes or until internal temperature of chicken reaches 165. Remove from oven and sprinkle feta over the top of chicken and green beans. Serve immediately.

Tasty AND beautiful!!!

Shortcut Arroz Con Pollo

Anyone else feeling Maycember in full force? Whoever came up with that term for the month of May was spot on! Field trips, recitals, sports, projects, graduations…who else is going crazy?!? I’m feeling all of it double duty as a mom AND a school teacher. For my Lee’s Marketplace recipe this week I wanted to do something super easy but of course yummy. We all need something quick to feed our families and keep our sanity right now! I knew that my Shortcut Arroz Con Pollo would be perfect! I have been making this for at least 10 years. I used to just call it “Chicken and Sausage with Yellow Rice” but realized that it has many of the same flavors as Arroz Con Pollo. That sounds fancier anyway right? Ha! There are only 6 main ingredients besides water and oil. SIX! The rotisserie chicken, sausage, and rice all pack a punch with flavor which makes a simple dish tastes like you’ve spent hours. I always make cornbread muffins with this because they just go really well and it makes a more complete meal. I hope y’all love it as much as we do. To all the parents of school-age children…may the force be with you for the next couple of weeks! You got this!

Shortcut Arroz Con Pollo

  • Servings: 8
  • Difficulty: easy
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Ingredients

1 (30 Oz) rotisserie chicken, meat removed
1 lb kielbasa, sliced into half circles
1/2 large yellow onion, diced
1 red bell pepper, diced
7-10 Oz yellow rice mix
1 1/2 cups frozen peas
2 tablespoons olive oil

Directions

Using a large pot with a lid, drizzle olive oil and heat to medium high. Add sausage, onion, and pepper then cook for 5 minutes or until soft and browned. Add chicken and stir to combine. Add rice mix plus as much water as the mix calls for. Stir and bring to a boil. Put the lid on and turn heat down to low. Cook according to the rice mix directions (usually 20-25 minutes). When the rice is done, stir in the frozen peas and serve.

Rosemary Parmesan Biscuit Pot Pie

I have been dreaming of making this for weeks and after making it just once, it is a new family favorite! My Chicken Pot Pie has been a favorite in our home for over 10 years. The first time I made it, I knew that was the end of trying out pot pie recipes. It is easy and perfect! Then last summer I created these Rosemary Parmesan Drop Biscuits that I now make ALL the time. A couple of weeks ago I thought, “What if I combine the two?” Well, here it is folks! My 16 year old food-loving son said it was one of the best things I’ve ever made and declared it the “definition of comfort food.” Success! I don’t think I could ever go back to using pie crust!

Rosemary Parmesan Biscuit Pot Pie

  • Servings: 8
  • Difficulty: moderate
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Ingredients

For the biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
½ teaspoon kosher salt
½ cup melted butter
1 cup whole milk
½ cup plus 2 tablespoons grated parmesan cheese, divided
3 tablespoons fresh rosemary, chopped and divided
For the chicken mixture:
1 stick plus 3 tablespoons butter (11 TB)
2/3 Cup flour
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 Cups water
1 1/3 Cup milk
4 teaspoons Better Than Bouillon Chicken Base (or 4 chicken bouillon cubes)
3-4 Cups rotisserie chicken, shredded
12 oz frozen mixed vegetables

Directions

1. Preheat oven to 400° degrees. In a medium sized bowl, mix together flour, baking powder, sugar, and salt. Add ½ C melted butter and milk. Stir until just moistened. Fold in ½ cup parmesan and 2 TB rosemary. Set aside.

2. Spray a 9×13 baking dish with cooking spray and set aside.

3. Melt butter in a large skillet with high sides or a pot. Stir in flour, garlic, and S&P until blended. Gradually stir in water, milk, and bouillon. Bring to a boil and stir for 2 minutes. Mixture will be thick. Remove from heat and stir in chicken and veggies.

4. Pour chicken mixture into prepared baking dish. Using a large scoop, drop biscuits on top of the chicken mixture. Makes about 12 large biscuits. Sprinkle remaining 2 TB of parmesan on top of biscuits.

5. Bake for 30 minutes or until biscuits are golden brown and mixture is bubbly. After removing from oven, garnish with remaining rosemary.