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Crockpot Chipotle Chicken Tacos
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Tortilla Soup

Crockpot Chipotle Chicken Tacos

Crockpot Chipotle Chicken Tacos.  I know that’s a mouthful, but a very delicious one!

We are big taco lovers in this house, but there are only 2 true taco recipes we love.  One is a pepper steak where we cook on the stove, the other is chipotle chicken slow cooked for many hours causing delicious smells all day long.   I have messed with this recipe over the past few years and it’s now become a staple.  Not only do we love it, but we have served it at get-togethers such as Christmas, New Years Eve or NBA Finals taco parties and it’s always a hit.  The tacos are slightly spicy, very moist and full of flavor.  

This recipe makes a good bit of meat, it’s easily 4 meals for us.  So whatever is  left over, we put into freezer bags and freeze.  Isn’t it the best when you are feeling lazy but can still pull out a amazing homemade meal out of your freezer, defrost it and you’re set?  This recipe I tell ya, it gives and it gives.

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Here’s all your ingredients.

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You will need to get some dried ancho chiles.  You can usually find these in the produce section.  They are cheap.

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Aren’t they beautiful?

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You need them soft, so throw them in some boiling water for 10 minutes.  They will soften up right away.

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You will also need some chipotle peppers in adobo sauce.  blogIMG_0859
You only want the sauce, not the peppers or seeds (warning: hot!).  So just fish them out and try to keep as much sauce as possible. 

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There’s still a little more than half of the can left of sauce.   You can toss the peppers/seeds. 

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Now we want to start to  make the Chipotle sauce.  Add all your dry ingredients + garlic + oil to a food processor.

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Then add your adobo sauce.

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Then add your soft ancho chiles.

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Pulse a few times until smooth.

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That easy, your sauce is done.

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It’s beautiful and smells delightful.

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Grab your breasts.  (*shakes head*)

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Put some stab marks into each one.

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This will make sure the sauce is going to sink down and get all the meat moist.  It will be full of flavor.

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Then cut each breast into fourths.  I find this makes it even more flavorful.

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Put your chicken into a crockpot.

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Add your chipotle sauce, smear all over the chicken.

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Add water.  This will make sure the chicken doesnt dry out.

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High Power, Lid On, Walk Away.

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Write down the time you started to remember.  As you can see I have made this recipe quite a few times here… This time I started at 2:45PM.

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After 5 hours (and a house that smells so darn good) you will look at your beautiful chicken and sigh.

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It’s moist, it falls apart, it’s just great.

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Spoon out of your crockpot (careful, it’s hot).  Keep the sauce mixture in the crockpot, you will still use this!

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Shred up with a fork into pieces that you prefer for your tacos.

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Yeah, this is good. I ate a few nibbles here..

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Then push it all back into the crockpot.

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And mix around in the remaining chipotle sauce/water mixture.    Your meat will soak this all up – nothing will be wasted!  Cook 1 more hour on low.

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Now get ready to make those tacos.

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Flour burrito – hello.

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Chipotle Chicken – you are delicious. You are magical.  I love you.

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Then add some pinto beans and some cilantro lime rice (recipe here).  Just thinking about this gets me all worked up.

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Then fold your burrito up. Thanks Matthew.

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One big beautiful burrito – it’s all yours!

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I like to soak mine with salsa verde too.  I love the kick. 

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Matthew loves this chicken so much he even eats a pile of it on the side.  It’s that good.

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I’m more of a rice-a-holic myself. 

Crockpot Chipotle Chicken Tacos
Print
Ingredients
  1. 3 pounds boneless, skinless chicken breasts
  2. 2 ounces of dried ancho chiles
  3. 7 ounce can of chipotle peppers in adobo sauce (you only want to use the sauce)
  4. 1 teaspoon pepper
  5. 2 teaspoons cumin
  6. 2 teaspoons oregano
  7. 6 cloves garlic
  8. 2 teaspoons salt
  9. 1/4 cup vegetable oil
  10. 1 cup water
Instructions
  1. Soften your ancho chiles by boiling them for 10 minutes. Drain, cut open chiles and remove the seeds.
  2. Remove the peppers and seeds from adobo sauce – you only want to keep the adobo sauce – you can toss away the actual peppers and seeds.
  3. Add all your ingredients (except your chicken) in a food processor. Puree until smooth.
  4. Poke holes in chicken and cut each breast into fourths.
  5. Put your crockpot on high. Add chicken, then pour Chipotle sauce on top. Spread all over chicken.
  6. Add one cup water. Stir chicken so everything is marinated in the water/sauce.
  7. Cook on high for 5 hours.
  8. Take chicken out of crockpot carefully, shred up.
  9. Put back into crockpot, mix around in sauce and cook on low for 1 more hour. Your chicken is going to soak up all the juices now.
  10. Serve on flour tortillas with pinto beans, rice, salsa and whatever else you'd like.
  11. Enjoy!
Notes
  1. Whatever is leftover, you can freeze in freezer bags.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Enjoy friends!

Tortilla Soup

I love tortilla soup – love, love love.  
I used to get tortilla soup all the time from a local Mexican restaurant but one day I got some near closing time and it was a big disappointment   It was like they gave me the entire bottom of the pot that was sitting all day long with every ingredient soggy.  I was very upset.  That night I told myself I would match their tortilla soup with my own.  I would set up a table outside their restaurant serving small cups of my own soup and compare it theirs.  The neighborhood would love mine.  They would put me on their shoulders, parading me down the streets while chanting “tortilla soup, tortilla soup!”.  Well one of those things came true, I came up with a tortilla soup recipe that (dare I say) is better than theirs.  *High Fives*

 This soup is delicious.  It’s easy to make with a few canned goods.  It doesn’t take much time, minus some simmering here and there.   Please give this soup a chance.  

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Tortilla Soup
Print
Ingredients
  1. 1 tablespoon vegetable oil
  2. 3 cloves garlic (minced)
  3. 1 28 oz can of crushed tomatoes
  4. 1 1/4 cup water
  5. 10 oz chicken broth
  6. 2 teaspoons chili powder
  7. 1 teaspoon dried oregano
  8. 1 15 oz can of white hominy
  9. 1 15 oz can of black beans (rinsed/drained)
  10. 1 4 oz can of chopped green chile peppers
  11. 1 cup yellow corn kernels (cooked)
  12. 2 cubes frozen cilantro (or 1/4 cup chopped fresh)
Optional for on top
  1. Sliced Avocado
  2. Shredded Cheddar Cheese
  3. Crushed Tortilla Chips
Instructions
  1. Heat vegetable oil over medium heat.
  2. Saute in minced garlic until slightly brown.
  3. Stir in crushed tomatoes, chicken broth, water, chili powder and oregano. Stir well.
  4. Bring to a boil, then simmer for 10 minutes.
  5. Stir in hominy, black beans, corn, chile peppers and cilantro. Stir well.
  6. Simmer for 15 minutes.
  7. Serve into bowls, serve with crushed tortilla chips, avocado slices and shredded cheese on
  8. top.
  9. Enjoy!
Notes
  1. You can turn this into chicken tortilla soup by adding 1/2 pound of boneless chicken breast. Cook it, cut it into small pieces and add in the pot when you add the beans/corn/hominy/peppers.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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These are all the ingredients you’ll need.

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You might also want some cheddar cheese or a avocado. I would highly recommend this direction.

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Start by browning some garlic in a big pot.  Who doesn’t love the smell of garlic cooking?

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Once it’s brown, add in your water.

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Then your chicken broth.  I showed the steps above because I usually always  make my chicken broth from bouillon cubes.  I find it much cheaper and just as good. 

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Open up your crushed tomatoes.  San Marzano is the best in my opinionblogIMG_1445
Then stir into the pot.

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Add your oregano.

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Then your chili powder.

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Stir all your ingredients together, bring to boil and let simmer for 10 minutes.

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Start to prepare your other ingredients.  Open up your black beans and rinse  and drain them.

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Add your hominy.  Do you love hominy as  much as I do? I eat it by the spoonfuls.

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Then add your corn.  I use frozen corn and cook it right before.

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Then add in your green chiles.

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Put all these ingredients into the pot.

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Last but not least, get your cilantro.  I usually use the frozen cilantro cubes as I find they work well in soups.  You can use fresh if you’d like.blogIMG_1469
Add your cilantro.

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Then stir again and let simmer for 15 more minutes.

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When it’s done, spoon into bowls.

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The truth is that I always go back for seconds.

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You can eat it plain if you’d like, it’s totally delicious that way.

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Or you can add some cheese which will melt quickly causing you to fall madly in love.

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Or you could grab a avocado and add some cubes in too.

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This is totally the way I like it.  I love that the soup is hot and will cause the avocado to melt slightly. 

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I have been known to eat a entire avocado this way. 

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Hope you will try this amazing soup – let me know how it works out for you!

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