Villalobos Pollo Loco Soup (Slow Cooker)

This is a recipe my husband and I came up with on a cold winter day. Cheesy, Chickeny, a bit Spicy, add in some Saffron Rice and Mexicorn. This soupy goodness guarantees to warm you up and its filled with Tex-Mex flavor.

Mmmm!

 

 

 

Ingredients:

 

4 Chicken Breasts

3 C Chicken Broth or Hot water with 2-3 Cubes of Chicken Broth Boullion Cubes

1 Small Can of Tomato Sauce

1/2 to Whole Can of Rotel

1/2 Tsp Ground Cumin

1 Tsp Salt

Half of a pack Taco Seasoning

1 Small Yellow Onion, Chopped

2 Cloves of Garlic, Minced

Jalapeno Pepper 1/2 to 1, Seeded and Chopped

2 or more Dried Chili De Arbol Peppers, Whole

1 Package of Saffron Rice

8 Corn Tortillas, Cut Into Strips

2 Tblsp Oil

8 oz Velveeta Cheese

1 Package of Philadelphia Cream Cheese Cooking Creme, Santa Fe Flavor

1/2 C Mexican Blend Shredded Cheese

1 Can Mexicorn (You can find this in the canned corn aisle)

Cilantro for Garnish

To start, place 3 Cups of hot water or Chicken Broth in your crock pot. If you use water add 2-3 cubes of Chicken Broth Cubes.

 

One small can of Tomato Sauce and half a can of Rotel, you may put the whole can if you wish, i always like to save the other half for salsa. Heres one of my favorite Salsa Recipes- Quick n Easy Salsa

 

Now for the seasonings, 1/2 Teaspoon of Ground Cumin, 1 Teaspoon Salt and half a pack of Taco Seasoning.

 

Add one Chopped small Yellow Onion, 2 Cloves of Garlic, minced and half of a Jalapeno Pepper, seeded and chopped. You may add more if you prefer, depending on how spicy you want it.

 

Add 2 or more depending on your prefence, dried Chili De Arbol Peppers, or any type of Dried Red Chili Pepper. Do not chop these up, you'll remove them in a little while.  

 

Place 4 Chicken Breasts in your crock pot. Cook on High for 4 Hours or Low for 6 Hours.

 

In the meantime, prepare your Saffron rice as stated on package, i use the Mahatma brand its called, Saffron Yellow.

 

Next, you want to cut 8 corn tortillas into strips. Place them in a gallon size freezer bag and add 2 Tablespoons of Oil, seal and shake well. You can add seasoning at this point too, i use a chili lime season, but you may use garlic, chili powder, or even taco seasoning to flavor them. Place in a 13x9 pan and bake in a preheated 400 degree oven for 12-15 minutes or until they crisp up, stir once or twice during baking time for extra crispiness! 

 

After your chicken is done, remove from crockpot along with the dried peppers.

 

Discard peppers and place chicken in bowl to cool. You will be shredding the chicken once it cools.

 

Now you have a wonderful broth left over.

 

Add to that 1/2 Cup of a Mexican Blend Shredded Cheese, 8 ounces of Velveeta and one package of Santa Fe Philly Cream Cheese Cooking Creme to the crock pot.

 

Put on high and let your cheese melt, you can add the rice and a can of mexicorn right now too.

 

Once your chicken cools shred it and add as much of it to your soup as you would like. I add about 1 1/2- 2 Cups. Reserve the rest to make some Baked Flautas or whatever you would like.

 

 Heres a link to the recipe i use for Baked Chicken Flautas-Baked Chicken Flautas

Once heated through and cheeses are melted, your soup is done.

 

 Serve with chopped Cilantro and Tortilla Strips on top. Yumminess!

 

Villalobos Pollo Loco Soup with Baked Flautas and Guacamole