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.

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.

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.

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.

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.

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!

Print

Chilaquiles Mexican Crock Pot Chicken Soup

Course Main Course, Soup

Cuisine American, Mexican

Keyword chicken soup, Chilaquiles Mexican Crock Pot Chicken Soup

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.

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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

Slow Cooker Jamaican Jerk Pork Chops

Recipe: Chilaquiles Mexican Crockpot Chicken Soup

Adapted from Cooking Light Magazine

Preparation time: 10 minute(s)

Cooking time: 3 – 6 hours

Number of servings (yield): 8