Hi there, it’s Jesly! I’m back, guest blogging about another recipe that my entire family loves! I found this on allrecipes.com a while ago and make this soup at least once or twice a month. Not only is it great for dinner, but it’s perfect for lunch as well. I was inspired to make it the other day due to the freezing weather we’ve been having.
I generously seasoned boneless, skinless chicken breasts with salt, pepper, garlic powder, chili powder, and some Rotisserie Chicken seasoning. The chicken was sautéed in olive oil until cooked throughout and then shredded with two forks.
When ready to go into the slow cooker, instead of using water and a 14.5 ounce can of chicken broth, I just used one 32 ounce container of chicken broth. I tripled the cumin and chili powder, as we like our food flavorful and spicy! Instead of 10 ounces, I used a 16 ounce bag of frozen corn…it’s one of my family’s favorite veggies and they can never get enough! I threw in a can of drained beans (I’ll use either black or dark red kidney beans). Finally, to save myself some time, I bought a bag of tortilla chips instead of making my own.
We topped our bowls of soup with dollops of sour cream. My favorite thing about this recipe? You can put it all together in the morning and by the time you come home, you have a delicious pot of soup waiting for dinner!
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
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.
Here is the original recipe: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/