Crock Pot Chicken Tortilla Soup
The morning is half over and my whole family is still wearing pajamas. Yay for snow days! But since it’s dreadful and cold outside, I need something hot and satisfying to fill our bellies. I decided that we should head south of the border tonight and enjoy some Mexican fare, so today I am sharing my recipe for chicken tortilla soup. This recipe is simple and easy (and note– it freezes well, too!) and you can definitely vary the spiciness of the dish, depending how much heat your mouth can withstand.
I am sharing my basic recipe for this soup, but feel free to add any of the following to the pot for additional spice. I would recommend only picking one or two of these things as each one packs a punch:
1/2 t. cayenne pepper OR
1 chopped jalapeno pepper OR
1 t. Tabasco sauce
You can also decorate your chicken tortilla soup in a variety of ways. Try sprinkling some fresh, chopped cilantro on top, or a few slices of avocado. If the spice is more than you anticipated, cut it with Read more
Crock Pot Mozzarella Dip
Summer is a great time for backyard BBQs, gathering with friends and family and enjoying lots of tasty treats. Here is a great recipe that is quick and easy to make, but everyone loves to enjoy! Serve this in the crock pot so that it stays hot and creamy. Accompany this spicy crowd-pleaser with crackers, pull-apart bread or just some cool, crisp veggies. Enjoy!
1 lb. mozzarella cheese, cubed
1 c. mayonnaise
1/2 medium onion, chopped
2 cloves garlic, chopped
1/2 t. paprika
2 t. Worcestershire sauce
1 4-oz. can chopped green chiles (NOT DRAINED)
Coat crock pot in non-stick spray. Combine all ingredients in separate bowl, mix well. Pour into crock pot and cook on low for 2-3 hours. Serve hot.
Looking for some more flare?? Try adding 1/2 c. crisp bacon bits or a few shakes of Tabasco to add more flavor to this cheesy appetizer.
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