Wednesday, December 19, 2012

Crock Pot Chicken Tortilla Soup

I told y'all I was in a soup mood.  If you are too, then you are going to love this one! Oh, and don't forget to check out all the soups I have here on The Country Cook in the Recipe Index.  There is a whole section just for soups!  Many of them are made in the slow cooker too.

Now, I don't want y'all to look at the list of ingredients and get overwhelmed here.  I promise this won't take you more than 5-10 minutes to throw in the crock pot.  It can easily be put on before you go to work in the morning and be ready by the time you get home.  I just love meals like this.   Serve with some cornbread and you have a whole meal and possibly leftovers for your work lunch tomorrow.  And also, like any recipe I share on here, feel free to add to this what you love.  Diced avocados, black beans and fresh cilantro would all be really tasty in this.
Ingredients:
1 lb. chicken breasts
1 medium onion, diced
2 garlic cloves, minced
1 (15 0z.) can beef (or chicken) broth
1 cup water
1 can (15 oz.) corn, undrained
1 can (15 oz.) diced tomatoes and green chiles, undrained
1 (11 oz.) can enchilada sauce
1 packet taco seasoning
½ tsp. chili powder (optional)
salt & pepper, to taste
shredded cheese, for topping
crunchy tortilla strips, for topping



corn not pictured...oops. Also, I'm using frozen chicken breasts here. You can use fresh or frozen. Also, additional chili powder is optional. It adds a bit of extra kick to it but there is already chili powder in the taco seasoning so the additional chili powder is just a matter of taste here.

Directions:

Place chicken breasts in the bottom of your crock pot. Season with a bit of salt & pepper. Add in diced onions and minced garlic. Then pour in beef stock.
 And water.
 Then add in corn, diced tomatoes and enchilada sauce.  
 Sprinkle in taco seasoning and chili powder.
 Then give it all a good stir.
Put the cover on and cook on low for about 8-10 hours.
About 10-15 minutes before serving, take the chicken breasts out and shred them using two forks.  The chicken will shred very easily.
 Or you can use the trick I saw on Pinterest. 
Put the chicken breasts in your stand mixer and turn on low.
 It will shred up your chicken pretty good.
I think it is possible to over-shred so keep an eye on it unless you want chicken bits.
Then put shredded chicken back in pot. Stir again.  Let cook for additional 15 minutes.

Then serve and top with shredded cheese and crispy tortilla strips. I'm using these crunchy tortilla strips.  They can usually be found in the aisle where the salad fixings are located (near the croutons).  If you can't find these - no worries - just used crushed tortilla chips. Or you could cut up some fresh tortillas into strips and throw them into the soup about 20 minutes before soup is finished if you want a softer tortilla in your soup.
As for cheese, it's really a matter of taste but I like this Mexican four cheese blend.
This kind with a touch of cream cheese in it melts really well and adds such great flavor to this soup.
Cook’s Notes: Feel free to add any beans you like in here.  Black beans go well with this soup. Also, some folks like to top this with diced avocado as well as fresh cilantro.
Enjoy!



15 comments :

Janna said...

Looks delicious and so easy!! I can't wait to try it! May try it with Fritos Scoops!!

Jessica@AKitchenAddiction said...

I see this appearing as a weeknight meal in our near future! Thanks for sharing this!

Anonymous said...

i am a single lady with a small slow cooker. how can i cut this down for a two cup cooker? it sounds delicious & am anxious to try it.

Diane Higdon said...

Yum!!! I have printed off the recipe and will give it a try very soon. Sounds delish! Thanks fo sharing :)

Alice said...

Making it soon!

Donna V said...

looks good

Geeni said...

@"Single Lady": I presume you mean a 2 quart rather than 2 cup cooker? In general, simply cutting everything down proportionally will work -- that is, use 1/3 of a 6 quart recipe or 1/2 of a 4 quart recipe, and cook for same length of time as the full recipe. The one question is, is Brandie using a 4 quart or 6 quart cooker here? My guess from the photos is 4, but I'd love to know for sure. (Since I don't have a 6 quart myself!)

Food Done Light said...

Yummy. Need lots of crock pot recipes this time of year. Would love for you to share on Thursdays Treasures http://fooddonelight.com/thursdays-treasures-week-65/

The Country Cook said...

Ok - to answer questions :)
This is actually being made in a 5 quart slow cooker here.
And yes, I would cut the proportions proportionally to fit your 2 quart slow cooker. I think actually cutting this in half would probably be fine. You just don't want your pot more than two-thirds full.

maninthemoonherbs said...

I made this for dinner last night and it is SO tasty as well as being quick and easy to put together!

Brandi said...

Great recipe, Brandie. I love cooking with my crock pot. I'm adding your recipe to next week's dinner menu.

Kari Lindsay said...

This soup would certainly hit the spot on a chilly day.

Teresa R. said...

made for tonights dinner. great soup for a chilly day like today. was easy and quick to throw together.

LGraham said...

I prefer the alterations made by my local Mexican restaurant: the soup is served with narrow slices of flour tortillas already in the bowl when the soup is added; wedges of lime are on the side for squeezing into the soup to give it more tartness. It's fabulous. While the corn tortilla slices or chips are great in the soup, the narrow slices of flour tortillas bring another level of comfort and creaminess to the soup.

Anonymous said...

If I wanted to add a can of black beans, would I add it in the beginning with the rest of the ingredients, or near the end? Thanks!