Prep 15 mins
Cook 8 hrs
My Youngest Daughter knows how I love recipe books and brought me home this smallish paperback Pillsbury Slow-Cooker Recipe Book where I found this recipe. It is easy peasy, the fragrance whilst it cooked made the house smell so amazing, and the flavor was so very delicous. I have found myself a new comfort food!!! The recipe suggests for a nutricious option adding a thinly sliced zucchini to the soup ingredients. It also states 4 servings, but I found that we had leftovers with four servings which I am NOT complaining about.
- 453.59 g boneless skinless chicken breast, cut into bite sized pieces
- 236.59 ml onion, chopped
- 29.58 ml ground cumin
- 14.79 ml chili powder
- 9.85 ml garlic, dried minced
- 1.23 ml salt
- 1.23 ml cayenne
- 793.78 g can diced tomatoes, undrained
- 907.18 g carton chicken broth (4 cups if using homemade)
- 4 corn tortillas, 6 inch tortillas cut into 1-inch strips
- 118.29 ml cilantro, chopped
- shredded cheddar cheese
- sour cream
- tortilla chips, crumbled
- Spray 3 1/2 to 4 quart slow cooker with cooking spray. In cooker mix all soup ingredients except cilantro.
- Cover and cook on low heat setting for 6 to 8 hours.
- Stir in Cilantro and increase heat setting to high. Cook 15 minutes longer.
- Serve with the garnishes, or add your own twist to this with your favorite items.
- So you have last minute dinner plans and didn't start this in the slow cooker? I have made this in a large soup kettle on the stove allowing to cook for approximately 3-4 hours and still wound up with the same delicious and tasty soup. Give it a try either way.
EXCELLENT soup!!! I must note that I prepared this on the stovetop by sauteing chopped onion and chopped fresh garlic in a bit of olive oil and adding in all the spices. I then added in the rest of the ingredients, brought to a boil and then back down to simmer for about 15 minutes. For the chicken, I used cooked rotisserie. GREAT flavor! Just the right amount of spice. Perfect thickness because of the corn tortilla strips that melted into the soup. We crumbled tortilla chips over the top. Yummy!!
Making this recipe for 4, I used 3 chicken breasts (mine were LARGE, & the 3 alone came in at a little over 20 ounces! Also cut the chili powder back to 2 teaspoons (didn't want it too strong)! That done, we still had a great tasting soup, & with enough left over for part of a lunch for 2 of us! the next day! I'm happy keeping this recipe around, for sure! [Made & reviewed in Healthy Choices ABC tag]
I made this soup for my DD and she liked it a lot. I used dried minced onion but other than that followed the recipe. A nice soup that had a bit of spicy flavor and tender bites of chicken. Added the corn tortillas and they cooked down into the broth and made it look a little creamy. A dollop of sour cream and/or guacamole would be yummy. This does make quite a lot more than 4 servings. :) Made and reviewed for KK's Recipe Tag Game.