Wednesday, January 23, 2013

Chicken Tortilla Soup

I got this recipe from a friend before I started blogging so I don't have a clue where it originated from.  I made this a few times in the past and I really enjoy it.  I try to keep the ingredients in the cupboard so that I can make it when I want it but I haven't made it in ages so my son's birthday was a great occasion to make soup for a big group.  Normally, I print out the recipe and check off each ingredient when I put it in the crock pot.  It helps me to make sure that I remembered everything.  It is funny because most recipes usually stay on my computer screen but I prefer to have this right next to my crock pot.

There was a little technical difficulty at the start of this adventure because I opened up the first crock pot liner, only to find out that my hand could go from one side to the other.  Luckily, I have used these before or I would have been even more confused.  I guess that one end didn't get sealed so I folded it and put it back in the cupboard to deal with later.  Crossing my fingers, I got out the second liner and it worked great.  I put some of the first ingredients in the crock pot after I have filled it with the crock pot liner like the enchilada sauce, chicken broth, corn and seasoning. 

Then, I gathered together the canned goods.  The diced tomatoes, green chiles, and onion were my next targets.  Normally, people would just dump those items in the crock pot as well but I don't like tomato or onion texture so I blend them first to make them more part of the broth.


I chopped the onion into small pieces and dumped the rest straight into the blender.  I used the blender to make sure that there aren't any chunks since I am not a fan of chunks and the original recipe doesn't call for this so feel free to skip this step if you don't mind tomato and onion texture (like a normal person).


I poured the blender ingredients into the crock pot.  Lastly, I put in the shredded chicken.  I used to boil chicken breasts on the bone and shred the chicken but I haven't gotten a lot of great deals on chicken breasts so I used the chicken from the whole chickens that we have had and I had frozen.  It is a super great way to save leftovers to use for a later date.  I left the pot to simmer for 6 to 8 hours per the instructions and then I had this yummy soup.


Do you want a spoonful??  I suggest making some for yourself.  It is a really easy recipe, check it out below!


Chicken Tortilla Soup

1 1/2 pounds shredded, cooked chicken
1 small can chopped green chile peppers
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon garlic salt
1 tablespoon tomato paste
1/2 teaspoon onion powder
1 1/2 cups water
1 (14 ounce) can chicken broth
1 teaspoon chili powder (1 1/2 teaspoons for a bit more kick)
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1 package frozen corn
1 1/2 tablespoon chopped cilantro
8 corn tortillas
vegetable oil

Put everything but the tortillas in the crockpot. 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 F. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, and spread out on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. Serve with the corn tortilla chips.

Shared on Posed Perfection

2 comments:

  1. This looks so tasty!! Thanks so much for linking up on the Crockpot link party & giveaway with us! I'm pining this to my crockpot board.
    Happy Monday!
    ang
    jugglingactmama.blogspot.com

    ReplyDelete
    Replies
    1. Thanks for the linky!! Hope you try the recipe :)

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