Foodie Friday: Slow-Cooker Chicken Tortilla Soup

March 12, 2010 By Leave a Comment
slow cooker chicken tortilla soup

allrecipes.com

A friend of mine passed along this tasty recipe, and I cooked it up for a recent Sunday supper. I made a few modifications, some of which I would repeat, others I would not.

Good modifications for us:

  • Eliminating the black beans (icky, IMO)
  • Not using chipotle powder (we like things on the mild side)

    • Bad modifications:

  • Using extra thin, frozen chicken breasts instead of regular ones (they were a bit tough)
  • Attempting to cook frozen chicken breasts in 4 hours on high, instead of 6-8 on low. If I’d cooked the chicken longer on a low setting, I think that it would have better absorbed the spices.

    • Ingredients

  • 1 pound boneless, skinless chicken breasts or tenderloins (frozen or refrigerated)
  • 1 (15 oz) can diced tomatoes
  • 1 (10 oz) can good-quality mild enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 oz) can chopped green chili peppers
  • 1 (10 oz) package frozen corn (or 1 can of whole-kernel corn, drained
  • 1 (15 oz) can black beans, drained (optional)
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup water
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp chipotle powder (optional)
  • 1 Tbsp lime juice (optional, but good!)
  • 1 bay leaf
  • 2 Tbsp fresh cilantro, chopped

    • Homemade Tortilla Crisps Ingredients:

  • 3 tortillas (corn, but I used flour and it was still good)
  • 2-3 Tbsp olive oil

    • Directions
    Place all soup ingredients (chicken through cilantro) in a large crock pot and stir briefly to combine. Cover, and cook on low setting for 6-8 hours, or on high setting for 3-4 hours. Anywhere from 15-60 minutes beforehand, remove chicken breasts. Let cool briefly, then shred and return to soup.

    For the tortilla crisps, use either a skillet or the oven (I used a skillet). Cut the tortillas into thin strips using a pizza cutter before using either cooking method.

    Skillet Method:
    Heat oil in a skillet over medium heat, then add the tortilla strips. Give them a stir or flip every 20-30 seconds, until they have begun to turn slightly golden. Remove and place on paper towels to drain and dry. Season with salt or other seasonings.

    Oven Method:
    Preheat oven to 400F. Lay out tortilla strips on a greased cookie sheet, and brush with olive oil. Bake the tortilla strips for 5 minutes, then give them a quick stir or flip. Bake for 5 minutes more, or until they are crispy and golden.

    Sprinkle tortilla strips over a bowl of soup, and enjoy!

    Note: I’m not sure where my friend found this recipe, so I can’t properly credit it. However, there is a similar recipe here.

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    Comments

    1. Design Esquire says:
      March 12, 2010 at 9:37 am

      It looks delicious! Now, I just need to buy a slow cooker! I made homemade tortilla chips for the super bowl, and they were delicious! I didn’t realize they were so easy.

      Reply
    2. Miss Journey says:
      March 13, 2010 at 4:15 pm

      Mmmmm…This sounds delicious! And I would definitely keep the black beans and the chipotle. I LOVE BEANS and SPICY!

      Reply
    3. Kristin says:
      March 13, 2010 at 4:48 pm

      Definitely gonna have to try this one…YUM!

      Reply
    4. Mary says:
      March 15, 2010 at 7:30 pm

      mmmm, this sounds delicious! I’ve made tortilla soup, but only once, and it didn’t turn out all that great. I think I need to try again!

      Reply

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