Tuesday, February 4, 2014

Slow Cooker Chicken Tortilla Soup

This was a delicious soup and easy to put together.  We pureed the diced tomatoes to give it a smoother texture.  We cut the chicken into chunks instead of shredding it.
 
Slow Cooker Chicken Tortilla Soup
Yield: 4 - 6 servings
Serving Size: 1 1/2 cups
 

1.25 to 1.75 lbs boneless, skinless chicken breasts
1 (15 oz.) can diced tomatoes
1 (10 oz.) can red enchilada sauce
1 medium yellow onion, peeled and chopped
1 (4 oz.) can diced green chiles
1 clove garlic, minced or pressed
1 1/2 cups water
1 (15 oz.) can chicken broth
1 to 2 chipotles in adobo sauce (from a can), minced
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon ground black pepper
1 whole bay leaf
6 corn tortillas
Oil spray
Handful of cilantro, chopped
Optional Toppings:
Avocado
Sour Cream
Shredded cheese

Combine all of the ingredients listed, through the bay leaf, in a large slow cooker. Cover and cook on low for 7 to 9 hours, or on high for 3 to 4 hours.

When there is about 20 minutes left before serving, prepare the tortilla strips. Preheat the oven to 400 degrees F. Spray each side of the tortillas with the oil spray, sprinkle with a small about of salt (optional). Use a pizza cutter or sharp knife to slice each tortilla in half, then into 1/2-inch strips. Layer on a baking sheet and bake in the preheated oven, turning frequently, for 5-8 minutes, or until crispy. Remove from oven and let cool.

While the tortillas are baking, remove the cover from the slow cooker and discard the bay leaf. Use two forks to shred the chicken. Stir in the cilantro. Serve soup in individual bowls, topped with the tortilla strips and other optional toppings.
 

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