Slow Cooker Chicken Tortilla Soup

Looking for a quick, easy weeknight meal that’s DELICIOUS? I got  it right here! I’m (obviously) a soup lover, and we usually make some sort of soup about once a week. It’s great for leftovers and for a quick lunch. But it also makes a fantastic dinner (and it’s usually pretty filling, too!). I got this recipe from my friend Helena and I’m definitely going to be making it often! It’s super easy to just toss it all in the slow cooker in the morning and let it cook all day. You can easily modify the spice of the enchilada sauce to control how much heat you want in the soup. And it’s blissfully perfect for a rainy evening! You can have with quesadillas or the like, but we just had a big bowl each and it was plenty! YUM!

Slow Cooker Chicken Tortilla Soup

Serves: 8
Recipe adapted from AllRecipes.com

2 frozen chicken breasts (boneless, skinless)
1 (15-ounce) can crushed tomatoes, undrained
1 (10-ounce) can red enchilada sauce (I used medium; had some great kick to it!)
1 medium onion, chopped
1 (4-ounce) can chopped green chilies
2 cloves garlic, minced
2 14.5-ounce cans low-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 (14.5-ounce) can corn kernels, drained
1 (14.5-ounce) can black beans, drained
1 avocado, diced, for topping
1/2 cup shredded cheese, for topping
1/2 cup sour cream, for topping
1 tablespoon chopped cilantro
7 corn tortillas
Vegetable oil

1.      Place chicken, tomatoes, enchilada sauce, onion, green chiles, black beans, 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. One hour before soup is served, remove chicken breasts and shred, then add back to soup.
2.      Preheat oven to 400 degrees Fahrenheit.
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. Top with avocado, cheese, sour cream, and chopped cilantro, if desired.

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~ by spontaneoustruth on February 2, 2010.

2 Responses to “Slow Cooker Chicken Tortilla Soup”

  1. too funny. i’m making this for dinner tonight. the recipes are almost exactly the same, too. one of my favorite meals!!

  2. […] this recipe was at the top of my list for using up leftovers (also making the cut is the delicious Slow Cooker Chicken Tortilla Soup, only with turkey this time […]

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