Sunday, April 17, 2011

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup
Adapted from a recipe posted by Reeni on her blog

1 1/2 - 2 pounds chicken breast, skinless, boneless, trimmed of fat
2 cans (14 ounce) low-sodium chicken broth
1 can (14 ounce) diced tomatoes (I used fire roasted diced tomatoes)
1 can (4 ounce) green chiles (I used fire roasted green chiles & drained them a bit first)
1 large yellow onion, diced
1 teaspoon granulated garlic
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon granulated sugar
1 teaspoon kosher salt, plus more to taste
1/8 teaspoon black pepper, plus more to taste
6 corn tortillas, cut into 1/4 inch thin strips (I used white corn tortillas)
1 can (14 ounce) corn (no sugar added), drained
1 can (14 ounce) black beans (drained and rinsed)
Plain, low fat yogurt, for serving (or sour cream)
Diced avocado, for serving (optional)

1. To the slow cooker, add chicken breasts, broth, diced tomatoes, green chiles, onion, all the spices, sugar, salt & pepper, and the tortilla strips. Cook on low for 4 to 5 hours.  (Note: I used two ridiculously huge chicken breasts that were frozen solid when I added them to the slow cooker along with the other ingredients… they were perfectly shred-able after cooking on low for about 5 hours).

2. Use two forks to shred the chicken, right in the pot or on a dish, return to pot along with the corn and  black beans.  Cook an additional hour on low.
3. Serve garnished with yogurt and avocado.  Other garnishes would be great such as grated cheese, crushed up corn tortilla chips, fresh cilantro, and a squeeze of fresh lime juice.  The original recipe calls for baking additional sliced up corn tortillas in the oven. I was too lazy to do this. The crunch would be really good.  See the original recipe here:
Original Version link:

When I made this soup... I did not alter the recipe that drastically.  I added a little sugar and added a can of black beans.  I used granulated garlic instead of fresh garlic.  I omitted the crispy tortilla strips (which I know I would have loved) as well as the other recommended garnishes.  Also the original recipe calls for the addition of some heavy cream at the end.  I omitted that as well.
For some reason, I am just not finding much time to blog about recipes lately. I have some recipes lined up I've been meaning to share but just can't seem to get to it.  I have been knitting and crocheting a ton lately which keeps me away from the computer.  I threw this recipe in the slow cooker on Friday in less than 10 minutes... I love that!  The recipe is not soupy at all; it's rather thick. The addition of the chopped up corn tortillas simmered into the soup adds great texture and flavor.  I was initially not thrilled with this recipe but when I added a dollop of plain yogurt and some diced avocado, I was very happy with this dish.  If you give this recipe a try, I recommend making the baked crunchy tortilla strips suggested in the original recipe.  I know the added crunch would be good FANTASTIC, but I was too lazy  too busy knitting and crocheting to get around to making the crunchy tortilla strips.  This will be my lunches for the week... easy!  Also, this dish is very mild... not spicy at all.  Good stuff!

Update 04-18-2011:  I've been enjoying this soup for a few days now and I have a few thoughts to add.  This soup is really good, but what makes it super good is the addition of cool, creamy plain yogurt after warming up the soup!  Also, this soup is very mild.  Next time I make this recipe, I plan to use a can of Rotel in place of the diced tomatoes for a little more kick! 

Sorry there is no photo. Not the most appealing looking soup... but the taste is great! 
(I won't tell you what my son keeps telling me this soup looks like...)

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