One of my favorite soups to make during the fall & winter is:
Crock Pot Chicken Tortilla Soup
I made up this recipe a few years ago & it has become a staple in our house during the cold months.
Here is what you need:
4-6 chicken breasts, cooked & diced
1 large (28 oz) can of diced tomatoes
1 (14 ounce) can enchilada sauce
(I use medium, but you can use mild or hot)
1 medium onion, chopped
(Or, if you are a cheater like me, I buy the pre-diced onion. My eyes are SO sensitive to onion & my eyes water so badly. The pre-diced stuff is the best invention since sliced bread!)
1 can chopped green chilies
1 tablespoon of minced garlic
1 (32 ounce) container chicken broth
1 teaspoon cumin
1 teaspoon chili powder
Salt & Pepper (to taste)
1 (10 ounce) package frozen corn
For the garnish:
Corn Tortillas
Avocado
Shredded Cheese
Sour Cream
Green Onions
Here are the Super Easy directions:
1. Boil your chicken breasts until fully cooked. Then, dice them up!
Or you can use my Quick & Easy Shredded Chicken Method {HERE}
2. Place diced chicken, diced tomatoes, enchilada sauce, onion, green chilies, mined garlic & corn into your crock pot.
3. Pour in chicken broth, add cumin, chili powder, salt, pepper.
4. Stir.
5. Cover and cook on Low for 5 to 6 hours or on High for 2 to 3 hours.
About 30 miutes before you are going to serve the soup, you need to get the tortillas ready!
Preheat oven to 400 degrees.
Lightly brush both sides of tortillas with olive oil (or vegetable oil, whatever you have on hand!)
Cut tortillas into strips (I use a pizza cutter) then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes.
To serve, put tortilla strips over soup.
Then, I garnish that with sour cream, shredded cheese & sliced up avocado (you can garnish with green onions also, I just didn't have any)
It looks this pretty for about 10 seconds & then I stir it all together and eat it!
This soup is so easy & so yummy.
We go back for seconds every time I make it for dinner!
Enjoy!
I made up this recipe a few years ago & it has become a staple in our house during the cold months.
Here is what you need:
4-6 chicken breasts, cooked & diced1 large (28 oz) can of diced tomatoes
1 (14 ounce) can enchilada sauce
(I use medium, but you can use mild or hot)
1 medium onion, chopped
(Or, if you are a cheater like me, I buy the pre-diced onion. My eyes are SO sensitive to onion & my eyes water so badly. The pre-diced stuff is the best invention since sliced bread!)
1 can chopped green chilies
1 tablespoon of minced garlic
1 (32 ounce) container chicken broth
1 teaspoon cumin
1 teaspoon chili powder
Salt & Pepper (to taste)
1 (10 ounce) package frozen corn
For the garnish:
Corn Tortillas
Avocado
Shredded Cheese
Sour Cream
Green Onions
Here are the Super Easy directions:
1. Boil your chicken breasts until fully cooked. Then, dice them up!
Or you can use my Quick & Easy Shredded Chicken Method {HERE}
2. Place diced chicken, diced tomatoes, enchilada sauce, onion, green chilies, mined garlic & corn into your crock pot.3. Pour in chicken broth, add cumin, chili powder, salt, pepper.
4. Stir.
5. Cover and cook on Low for 5 to 6 hours or on High for 2 to 3 hours.
About 30 miutes before you are going to serve the soup, you need to get the tortillas ready!
Preheat oven to 400 degrees.
Lightly brush both sides of tortillas with olive oil (or vegetable oil, whatever you have on hand!)
Cut tortillas into strips (I use a pizza cutter) then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes.
To serve, put tortilla strips over soup.Then, I garnish that with sour cream, shredded cheese & sliced up avocado (you can garnish with green onions also, I just didn't have any)
It looks this pretty for about 10 seconds & then I stir it all together and eat it!This soup is so easy & so yummy.
We go back for seconds every time I make it for dinner!
Enjoy!
