Saturday, January 19, 2013

Slow Cooker Chicken Tortilla Soup

When it's cold outside, there's nothing better than soup to warm up from the inside.  And slow cookers are perfect for this.  I first made this soup in the fall and loved it.  My Heart's Desire liked it too.  This recipe makes a really big batch, so we had some for lunches and froze the rest.  I got the original recipe from the Crockin' Girls and changed it to fit my taste. It's a little spicy but you could easily make it more or less so by adjusting the chili powder. Adding a can of green chilis would make it spicier too.  It's also easy to make without meat, just lose the chicken, triple the beans (maybe a mixture of black and kidney) and use veggie broth.

Slow Cooker Chicken Tortilla Soup
4 boneless, skinless chicken breasts
1 T minced garlic
1 c diced onions (I use the frozen kind)
28 oz diced tomatoes
15.5 oz black beans, drained
10 oz enchilada sauce
1.5 c frozen corn
1 Q chicken broth
1 c water
1 t cumin
1 t chili powder
1/2 t salt
1/4 t black pepper
1 bay leaf
1 t lime juice

chopped avocado
shredded cheese
sour cream
crushed tortilla chips

Put everything into the slow cooker and mix well.  Cook for 3-4 hours on low.  Take out the chicken and shred it.  Add the shredded chicken back into the crock.  Cook for 3-4 more hours on low or 1.5-2 hours on high.

Ladle into bowls and top with cheese, sour cream, avocado, and some crushed tortilla chips. It's very quickly become one of my favorites.

When I know my morning's going to busy, I put all of the ingredients except the chicken into a very large (5 Q) container the night before.  Then in the morning, all I have to do is pour it into the slow cooker, add the chicken, and go.


Lisa T said...

This was a perfect recipe for my fridge...a random supply of leftovers made it into the soup. Thanks for the crockpot inspiration.
(Lydia's and Eliza's mom)

Amina Hafiz Sarraf said...

Hope you liked it as much as I do! I usually have the ingredients on hand. Random leftovers usually make for great soup!