Thursday, September 18, 2014

Soup Season is Approaching!

Is there anything better than chicken tortilla soup in the fall? There might be a few things, but not many.

Slow-Cooker Chicken Tortilla Soup


1 pound shredded cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can 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 oil


Place chicken, tomatoes, enchilada sauce, onion, green chiles, 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 setting for 3 to 4 hours.

Preheat oven to 400 degrees.

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, ,and then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Source:, submitted by Bena. You can find it here.

Notes: I didn't use shredded chicken. I used frozen chicken, cooked it, removed it, and then shredded it and returned it to the soup. I also used a lot more than 1 tablespoon of chopped cilantro. You can also use crushed tortilla chips in place of the baked corn tortilla strips, if you like.

I also topped it with shredded cheese, sour cream, and additional cilantro.

1 comment:

  1. This looks very similar to the one that Emily brought home, lo those many years ago except hers is cooked on the stove top. I'm always up for tortilla soup.