I have this board on Pinterest called "It's Cool to Eat Soup."
I think it's cool to eat soup, but not everyone in my family shares that sentiment. I make it once a week anyway (usually on Monday so I can have leftovers for lunch the rest of the week), and require the girls to each have the tiniest bit of soup before they can have a treat.
This brought on quite the emotional experience for Leah the night I made this soup, but that's another story for another day.
Anyway, without further ado, here is the recipe for Slow Cooker Chicken Tortilla Soup. I barely adapted it from here.
- 1 lb chicken breasts, trimmed
- 1 and 1/2 cups frozen corn
- 15 oz can diced tomatoes, drained (I used petite diced because I like the smaller bits. Target's store brand petite diced tomatoes are way better than Walmart's. Seriously, everything is better at Target!)
- 5 cups chicken stock
- 3/4 cup green pepper, chopped
- 3/4 cup onion, chopped
- 2 (or 3) cloves of garlic, minced
- 1/2 or 3/4 teaspoon chili powder
- 1/2 or so teaspoon cumin
- 1 and 1/2 teaspoons salt, divided
- 1 teaspoon ground black pepper
- Shredded co-jack or cheddar cheese, crushed tortilla chips, lime, or whatever else you want to use to garnish your soup
*The recipe originally called for minced serrano pepper. I forgot to buy it, but would have probably gotten a jalapeno instead, because that's what I'm more familiar with. I didn't miss the spice, because I added more chili powder and cumin.
Look at this super fun garlic chopper thing that my brother and sister-in-law got me for Christmas!
I just put peeled garlic in, roll it around, and it works like a charm!
Moving on...
- Put the first 9 ingredients and 1 teaspoon salt and 3/4 teaspoon pepper in your slow cooker.
- I used my big, 6 quart slow cooker.
- Cook on high for 4 hours or low for 8 hours.
I went for 8 hours on low. Plus, my chicken was still about half way frozen and it worked great!
This is what was going on while I was cooking:
and
Of course they always are so happy to sit by each other and nicely have a drink and a graham cracker. They never ever fuss or fight with each other. Ever.
Ha!
:)
Back to the recipe!
- Prior to serving, remove the chicken breasts from the soup.
- Put the chicken on a plate.
- Use two forks or your teeth to shred the chicken (I'm kidding about using your teeth to shred the chicken! Please! Use the forks! Use the forks!)
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste.
- Put the shredded chicken back into the slow cooker and stir to combine.
- Serve up some soup in your bowl and top it with whatever you like!
I liked this a lot! I thought it tasted pretty fresh for something from a slow cooker. I feel like a lot of chicken tortilla soup recipes call for black beans, and while I am totally a fan of black beans, I really enjoyed this without them. I think leftovers would freeze well, too!
Enjoy!
