Recipes: Crock-Pot Chicken Tortilla Soup
Been jonesing for some tortilla soup like whoa the last few weeks, so I decided to try out a version for the crock-pot. Seemed the simplest since it was my first time making soup from scratch. For anyone who's interested in a cheap, simple, tasty & totally tweakable tortilla soup, here's the recipe:
INGREDIENTS:
3 boneless, skinless chicken breasts, shredded
1 can whole tomatoes (28 oz)*
1 can enchilada sauce (10 oz)
1 can chopped green chilies (4 oz)
1 medium onion, chopped
1 can chicken broth (16 oz)
2 cups water
1 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder (ALT: 1 garlic clove, minced)
1 tsp salt
1 tsp black pepper
1 tsp Worcestershire sauce (ALT: use Tabasco for more heat)
shredded cheese (garnish)
tortilla chips (garnish
INSTRUCTIONS:
Cook & shred chicken breasts. I baked 3 frozen breasts in the oven on a foil covered cookie sheet, drizzled with extra virgin olive oil at 350°F for 45 minutes. Once the breast cooled, I simply peeled apart the chicken with my hands, the chicken will be so tender & juicy it falls apart very easily. (You could just buy pre-cooked & cut chicken, too, for a faster method.)
In crock-pot, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies & garlic. Add water, chicken broth, cumin, chili powder, salt, black pepper, garlic & Worcestershire sauce. Cover and cook on LOW 6-8 hours or on HIGH 3-4 hours.
Serve in bowls & sprinkle with cheese & crunched tortilla chips. Serve immediately.
*I used whole tomatoes as that is what the original recipe called for, however, I ended up cutting them up in the soup anyway. Next time, I plan to use diced tomatoes, so in this case, I'd use whichever you prefer.
INGREDIENTS:
3 boneless, skinless chicken breasts, shredded
1 can whole tomatoes (28 oz)*
1 can enchilada sauce (10 oz)
1 can chopped green chilies (4 oz)
1 medium onion, chopped
1 can chicken broth (16 oz)
2 cups water
1 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder (ALT: 1 garlic clove, minced)
1 tsp salt
1 tsp black pepper
1 tsp Worcestershire sauce (ALT: use Tabasco for more heat)
shredded cheese (garnish)
tortilla chips (garnish
INSTRUCTIONS:
Cook & shred chicken breasts. I baked 3 frozen breasts in the oven on a foil covered cookie sheet, drizzled with extra virgin olive oil at 350°F for 45 minutes. Once the breast cooled, I simply peeled apart the chicken with my hands, the chicken will be so tender & juicy it falls apart very easily. (You could just buy pre-cooked & cut chicken, too, for a faster method.)
In crock-pot, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies & garlic. Add water, chicken broth, cumin, chili powder, salt, black pepper, garlic & Worcestershire sauce. Cover and cook on LOW 6-8 hours or on HIGH 3-4 hours.
Serve in bowls & sprinkle with cheese & crunched tortilla chips. Serve immediately.
*I used whole tomatoes as that is what the original recipe called for, however, I ended up cutting them up in the soup anyway. Next time, I plan to use diced tomatoes, so in this case, I'd use whichever you prefer.