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


  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!

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


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