Slow Cooker Chicken Tortilla Soup

I wasn’t sure I would like this recipe (just because I’m picky) but it was awesome!  I did make quite a few changes based on comments from others.  So rather than just give you my modified version, I’m giving you the original recipe first and then the way I made it  last.  This soup was SO good.  I will definitely be making it again and again and again . . .

From www.allrecipes.com

Ingredients:

• 1 pound shredded cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 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
• ¼ 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 chilies, 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 for 6 to 8 hours or high 3 to 4 hours.
2. Preheat oven to 400 degrees.
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.

 Patty’s Version

Ingredients:

• 3 chicken breasts, cooked and shredded (shredded in my handy dandy Kitchen-Aid)
• 1 (15 ounce) can petite diced tomatoes
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 3 (14.5 ounce) cans chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf (you can omit this if you don’t have it)
• 1 (10 ounce) package frozen corn
• 2 cans black beans, drained
• 2 cups instant brown rice, uncooked (or you can add cooked brown rice and reduce chicken broth to 2 cans instead of 3)

Toppings:

• bag of corn tortilla strips or tortilla chips
• Avocado, cut in chunks
• green onion, sliced
• cheddar cheese, shredded

Directions:

Place everything in a greased (with Pam) slow cooker.  Cover and cook on low for 6 to 8 hours or high 3 to 4 hours.

Serve with toppings.

Related posts:

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