Saturday, October 18, 2008

Slow-Cooker Chicken Tortilla Soup

I don't know if I've mentioned it or not, but I'm a fan of the crock-pot. It's easy, yummy and oh-so-convenient. So, when I found a recipe for Slow-Cooker Chicken Tortilla Soup, I knew I had to try it. The recipe below includes a few revisions that I made. For the original recipe, check out the link. BTW- it's gooooooood. But, next time I'll try it with a spicier enchilada sauce for a little bit more of a kick.


Slow-Cooker Chicken Tortilla Soup
2 chicken breasts
1 (15-oz. can) tomatoes, mashed
1 (10-oz.) can enchilada sauce (I used "Mild")
1 medium onion, chopped
1 (4-oz.) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5-oz.) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed bay leaves
1 can of corn, drained
1 tablespoon chopped cilantro
Directions: Place whole chicken breasts, tomatoes, enchilada sauce, onion, green chiles and garlic into slow cooker. Pour in water, chicken broth and season with cumin, chili powder, salt, pepper and bay leaves. 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. Remove chicken breasts from slow cooker and shred with 2 forks. Return chicken to soup. Garnish with shredded cheese, sour cream and/or crushed tortilla chips.

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