I have never made chicken tortilla soup, so I really don't have any other recipe to compare it to. However, in my book it really is simple to put together. You literally, chop, pour, and sprinkle everything in the crockpot, and let it cook for 6-8 hours. Then, because it has been cooking all day, the savory aromas meet your husband at the door when he arrives home from work. It's the best!
The tortillas baked until they were crispy...
and then went into the soup - yum!
Here is the recipe.
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
1 15 ounce can whole peeled tomatoes, mashed
1 10 ounce can enchilada sauce
1 medium onion, chopped
2 cubanelle peppers, chopped
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10 ounce package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable cooking spray
Suggested toppings: sliced radishes, diced avocado, sliced bell peppers, fresh cilantro
Directions:
1. Place chicken, tomatoes, enchilada sauce, onion, cubanelle peppers, 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 setting for 6 to 8 hours or on High for 3 to 4 hours.
2. Preheat oven to 400 degrees F
3. Lightly coat both sides of tortillas with cooking spray. 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. Pass bowls of toppings.
My modifications:
- Used 1 can of tomato basil diced tomatoes
- Used green onions instead of a regular white or sweet onion
- Used garlic powder instead of minced garlid
- Used mini red, yellow, and orange bell peppers instead of cubanelle peppers
- Left out the cumin (did not have any)
- Left out the cilantro (did not have any)
Happy soup eating!
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