Chilaquiles Mexican Crock Pot Chicken Soup

Hello again, my sweet Shabby Creek Cottage friends, and very happy Spring to you all!  It’s me, Claire, from A Little Claireification here to bring you your monthly installment of slow cooker deliciousness and today we are going a lil’ South of the border with this amazing Chilaquiles Mexican Crock Pot Chicken Soup.

Chilaquiles Mexican Crock Pot Chicken Soup

I haven’t had time to completely express my love of Mexican food over here yet.  It is a “go to” staple at our place and if I can make it in the slow cooker?  Even better.

You’ll see I like to change things up every month so let’s talk about this tasty little dish for a minute.

Chilaquiles Crock Pot Chicken Soup Recipe #slowcooker #recipe #MexicanFood

First, I want to be clear that this is the kind of dish that will make people want you to adopt them so you may just want to lay down the law about that right up front. ;)

Not only is this an amazingly flavorful soup, you can just set this crock pot out at party with some chips but…. make sure to stand back.

Chilaquiles Crock Pot Chicken Soup Recipe #slowcooker #recipe #MexicanFood

People can get a little “cray cray” when it comes to Mexican style crock pot dishes at a party, right?  We don’t want any casualties, K?

Now for those of you who may be asking “Chila…” what?  Chilaquiles is a traditional Mexican dish served with crispy, fried corn tortillas that are topped with a flavorful “mole” {pronounced mol-ay} sauce and sometimes served with beans and topped with a little white cheese.  The goal is that the corn tortillas stay crispy until serving so using the tortilla chips solves that problem in this case.

This is actually an extremely healthy dish, too.  We add that little bit of white cheese at the end, in this case “Queso Fresco” which you can find in almost any grocery store, and it is not excessive at all {well, ok – iiii can get excessive with cheese but normal people usually do not}.

Queso Fresco cheese crumbles beautifully as a little garnish on top and the dish is packed with fresh ingredients and flavor.

Chilaquiles Crock Pot Chicken Soup Recipe #slowcooker #recipe #MexicanFood

It IS a little bit spicy, mind you, but not overwhelming – my 9 year old just ate a bunch on top of chips for dinner –  so you just add a little less of the chipotles if that is a concern and taste it as you go if needed.  The fresh cilantro is just so good.  Omit it if you do not like cilantro (but just don’t tell me if you do, ok??).

So now you are all set with another delicious and easy meal or a dish to take to your next party.  If you happen to celebrate Cinco De Mayo you are WAY ahead of the game but, either way, I hope this one ends up on your list to make because it really is so good.

Chilaquiles Crock Pot Chicken Soup Recipe #slowcooker #recipe #MexicanFood

I’ll see you again in May and  I hope you will pop over and say hello between now and then.  In the meanwhile, cheers to warmer days ahead!

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If you missed my recent slow cooker posts here at The Shabby Creek Cottage, here’s a recap:

Slow Cooker Beef Burgundy

Crockpot Beef Burgundy

Slow Cooker Jamaican Jerk Pork Chops

Crockpot Jerk Pork Chops

 

Recipe: Chilaquiles Mexican Crockpot Chicken Soup

Adapted from Cooking Light Magazine

Ingredients:

  • 2 tbsp olive oil
  • 2 lbs. boneless chicken breasts
  • 1 1/2 cups chopped red onion
  • 1 1/4 cups chopped red bell pepper
  • 3/4 cup chicken broth
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon ground cumin
  • 2 tablespoons chopped chipotle chile, canned in adobo sauce
  • 6 garlic cloves, roughly chopped
  • 2 (28-ounce) cans diced fire-roasted tomatoes, undrained
  • 1 (4-ounce) can chopped green chiles, undrained
  • 5 cups baked tortilla chips
  • 2.67 ounces crumbled queso fresco (about 2/3 cup)

Instructions:

  1. Heat a large skillet with 2 tbsp olive oil over medium-high heat.
  2. Add the chicken to pan.
  3. Cook 3 minutes on each side or until browned.
  4. While chicken cooks, combine onion and next 8 ingredients (through green chiles) in a 5-quart slow cooker.
  5. Add the chicken to the slow cooker and cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  6. Using tongs, remove the chicken breasts from the slow cooker to a plate or cutting board.
  7. Using two forks, shred the chicken and return to the slow cooker.
  8. Divide tortilla chips among 8 bowls.
  9. Ladle soup over tortilla chips and garnish with cheese.

Preparation time: 10 minute(s)

Cooking time: 3 – 6 hours

Number of servings (yield): 8

Comments

  1. Just pinned this one and can’t wait to try it out.

  2. OK… pinned and yum. Really yum, just what my family loves.

  3. This looks amazing – as do your other slow cooker recipes! Thanks for sharing them.

  4. I love Mexican food, and I don’t make much of it at home, but this is going right on my crockport/slow cooker board, Claire!

  5. Jamie @ Love Bakes Good Cakes says:

    Can’t wait to try this, Claire!!

  6. Claire and Gina – this looks so delicious and perfect weeknight dinner idea! Thanks so much for sharing, ladies – pinning! Have a great evening!

  7. Yum!!! Can’t wait to try it- pinned!

  8. This soup looks delicious. I pinned it and am going to make it!

  9. I made this recipe last night for my daughter and son in law who is mexican. We all loved it.
    It was a very tasty dish. I did add a little more cumin and more of the chopped chipotle chile.
    This recipe is a keeper!!!! Thank you Claire. :)

Trackbacks

  1. […] as always, once a month I share a delicious slow cooker recipe over at The Shabby Creek Cottage.  It’s usually the first week of the month but Miss Gina has been a super busy lady so […]

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