Award Winning! Slow-Cooker Chicken Tortilla Soup Recipe – Allrecipes.com

Slow-Cooker Chicken Tortilla Soup Recipe – Allrecipes.com

Ingredients

  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil

Directions

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 262 | Total Fat: 10.8g | Cholesterol: 45mg

The Mean@$$ Method:

Ok–so–shocker–I didn’t follow this recipe to a T.  😉

First–I threw into a crock pot:

  • four large chicken breasts, cubed (raw, they cooked fine in the crock pot.)
  • 22 oz can crushed tomatoes
  • 22 oz can enchilada sauce
  • onion, chopped
  • 1 8 oz can chopped green chiles peppers (I’d have used fresh New Mexico green chiles if I could have)
  • 14.5 oz can chicken broth
  • cumin, chile powder, cayenne pepper, salt, pepper to taste
  • 2 bay leaves
  • 10 oz frozen corn
  • 14.5 oz can black beans
  • chopped cilantro
  • flour tortillas, butter cooking spray.

Dump everything but the tortillas and cooking spray in a crock pot.  Cook for 8 hrs on low.  (I cooked mine overnight, then refrigerated for 24 hours, then reheated and served it.)

Cut tortillas into strips.  Spray with cooking oil.  Bake 5mins, flip, bake a few more minutes.  (The tortilla strips make the soup, according to my husband.)

Garnish with: limes, avocado, sour cream, shredded cheddar cheese, beer, and…  anything else that sounds good!

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    […] & SOUP & BEER & COOKIES & Peanut Butter cereal w/ Reece’s Peanut Butter pieces Rice […]


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