Community Pick
Crock Pot -Chicken Tortilla Soup
"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips. What a dish."
photo by limeandspoontt
- Ready In:
- 4hrs 10mins
- Ingredients:
- 15
- Serves:
-
8-10
ingredients
- 1 lb shredded cooked chicken
- 1 (15 ounce) can whole canned tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chili peppers
- 2 garlic cloves, minced
- 1 cup water
- 1 (14 1/2 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 fresh cilantro
directions
- Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
- Pour in water and chicken broth.
- 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.
- Garnish with fresh tortilla strips or tortilla chips.
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Reviews
-
I put my chicken breasts in partially frozen and shredded the chicken the last hour of cooking. Also, I had to use taco sauce instead enchilada -- not sure what the difference is, but it was good! -
Loved it! I have made this twice, I did not have a bay leaf either times and the second time I added black beans. Turned out great both times!! -
This soup was wonderful! I am always looking for a light soup for rainy days and this one was perfect. I also learned a trick for shredding the chicken: after boiling, use your kitchen aid mixer and paddle attachment -- put on low for around 30 seconds and it shreds perfectly. This soup is definitely a make again! -
Amazing and so easy. My picky husband even at it! 7-24-16 I have been making this for YEARS!! a tip for picky eaters aka kids - I blend up the non-chicken ingredients before or after cooking so my 7 year old has no clue she is eating vegetables. We have also taken a non-blended version, drained the liquid and used it to make insane loaded nachos. 1-3-09 Update I have lost count of how many times I have made this. I add frozen chicken to the soup and shred an hour before serving and I usually omit the water. -
Finally! This was the perfect chicken Tortilla soup :) I've been looking for one that i really liked and this was right on! I used a small can of tomato paste instead of the tomatoes in preference(with some added water) and added black beans as others had. Since i was cooking it on low i threw in the chicken breasts uncooked and shredded them later, this was a really good way to do it :) Before serving i cooked in 8oz cubed velveeta cheese and 1/2 cup pulverized tortilla chips to thicken. I would suggest these last two additions if you like a thick and cheesy version of an otherwise still great soup :)
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Tweaks
-
Omitted bay leaf and corn, added a few shakes of lime juice
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Halved the recipe.Skipped the water, but used at least double the chicken broth. Used cooked spicy tomatillo salsa instead of canned enchilada sauce and 1 pickled jalepeno chopped instead of the chilies. Came out very spicy and delicious. -
Finally! This was the perfect chicken Tortilla soup :) I've been looking for one that i really liked and this was right on! I used a small can of tomato paste instead of the tomatoes in preference(with some added water) and added black beans as others had. Since i was cooking it on low i threw in the chicken breasts uncooked and shredded them later, this was a really good way to do it :) Before serving i cooked in 8oz cubed velveeta cheese and 1/2 cup pulverized tortilla chips to thicken. I would suggest these last two additions if you like a thick and cheesy version of an otherwise still great soup :)
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Didn't see my previous review and wanted to make sure it got posted. I loved this recipe. I made it exactly as listed with the exception of substituting 1/2 c. milk for the water. I also bumped up the spices since I'm from the Southwest and love spicy food! This was absolutely delicious!
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This is an awesome chicken tortilla soup. I use a can of roasted tomatoes which I mashed, red chili sauce in place of enchilada sauce (I prefer that taste) and just eyeballed the amount of chicken, which was probably more than a pound. I didn't prepare my own tortillas, I used broken tortilla chips instead, and it worked great. This recipe went together very quickly and tasted wonderful. It makes a lot so I froze a batch for another day, and kept a batch in the fridge for today's lunch. Thanks Chef Vseward for a super recipe. This will be made often in my home.
RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...
