Scott and I have been on a major soup kick lately. With temperatures reaching up to the high 90s this week, I’m not quite sure where it came from. Regardless, after making the Healthy Corn Chowder followed by this recipe, neither one of us is complaining.
One of my favorite soups of all time is Chicken Tortilla. I love any soup with a little bit of a spicy kick, and besides chili, I could eat a good southwest vegetable or chicken tortilla any day of the week or time of year.
Since Scott was home to help cook and plan over the weekend, I have to give him most of the credit for this one. Originally adapted from a few different recipes from Allrecipes.com, he combined some listed ingredients, added a few of his own and turned a quick (and optional) saute step into a slow cooker recipe.
This one, my friends, is a huge win.
Slow Cooker Chicken Tortilla Soup
1 lb chicken, cooked and shredded
1 can (14.5 oz) peeled tomatoes, crushed
1 can (10 oz) enchilada sauce
1 white onion, chopped
1 can (4 oz) chopped green chiles
2-3 cloves garlic, minced
2 cups water
1 can (14.5 oz) chicken broth
1 cup corn, frozen or canned
1 cup hominy (canned)
1 cup black beans
1/4 cup fresh cilantro, chopped
1 tbsp olive oil
1 bay leaf
1 tsp oregano
1 tsp cumin
2 tsp chili powder
1 tsp salt
1 tsp pepper
prep time: 30 minutes
cook time: 3-4 hours (slow cooker on High)
1. Cook chicken in a medium sized skillet. Put aside to shred.
2. In a slow cooker, place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic. Pour in water and chicken broth, then season with cumin, chili powder, salt, pepper, and bay leaf.
3. Stir in corn, hominy, beans, and cilantro. Cover, and cook on Low for 6-8 hours, or on High for 3-4 hours.
4. Fifteen minutes before serving, preheat oven to 400 degrees F. Lightly brush both sides of tortillas with oil. Cut into tortilla strips, then spread on a baking sheet.
5. Bake until crisp, about 10 to 15 minutes.
6. To serve, sprinkle tortilla strips over soup.
*Option to also top with avocado slices, cilantro, and shredded cheese.
It is another recipe loaded with ingredients, but still simple to make.
Saute the onions and garlic together before placing them in the crock pot (optional – only if you want them to be fully cooked).
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic in the crock pot.
Pour in water, corn, hominy, beans, and chicken broth.
Season with cumin, chili powder, salt, pepper, and bay leaf.
Cook in slow cooker for 6-8 hours (on Low) or 3-4 hours (on High).
Fifteen minutes before serving, make some tortilla strips!
Lightly brush both sides of tortillas with oil.
Cut into tortilla strips, then spread on a baking sheet.
Bake until crisp, about 10 to 15 minutes.
Sprinkle tortilla strips and any other toppings over soup.
Serve and enjoy!
Questions of the Day
• What is your favorite kind of soup?
• Do you like to make yours spicy?