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.

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Easy Baked Potato Soup

I am a baked potato soup fan (maybe fanatic).  I have been waiting for the weather to get cold because it is certainly harder to justify my trip to Panera when I am sweating when I walk in and order hot soup which I can't finish because I am sweating too much already!!  When I was pregnant, this was my go to food (and anything else with bacon which was super weird because I had a smell issue) which is why both my husband and I know Baked Potato Soup days are Monday, Wednesday and Saturday. 

I haven't had it in ages and I was super excited to get enough time to run in on Wednesday to get my baked potato soup before I picked up my son at school.  I was pretending that I would be able to make it home before eating it but thinking that I might be eating it sitting in the car.  I parked the car and walked confidently into the Panera and looked up at the soup board as a habit.  Ummm... where is the baked potato soup because it isn't up there and panic strikes.  I walk up to the register because the lunch crowd isn't there yet and ask..  "Isn't today baked potato soup day?"  The response the cashier is to ask the other lady..."Was there something wrong with the baked potato soup?"  (Internal monologue- "What could be wrong with my baked potato soup... I really NEED it! She is going to tell me that it was just a mistake")  The lady responds "It isn't cooked yet but I can go and double check."  Upon her return,  "It isn't ready and it is going to take at least 20-30 minutes." 

Back in the car, my stomach was super mad at me for getting excited about having soup on this overcast and yucky day.  Thinking about anything at home that I could make for lunch did not stack up to my need for baked potato soup.  I probably should have done drive through at Wendy's and gotten a baked potato but my brain wasn't thinking.  I got home and had leftovers but my stomach was still calling for baked potato soup.  I thought that I should e-mail my friend Ann and find out the easy recipe that she used because I needed my fix!!  She thoughtful sent me her recipe with the ideas and changes that she made when she made it for girls lunch.  A secondary thank you to her friend Danessa that gave it to her!!

I got everything ready and put it in the crock pot on Sunday morning to have a super yummy lunch on a really overcast day. 

The first step for me was to put in the crock pot liner.  For all of you out there still avoiding these, they are the best invention ever and they make clean up a breeze!!  Almost looks like a shower cap when it is in there but it is made of a little thicker material so don't let it scare you off. 

I decided that I would chop up the hash browns a little because mine were a little long but it really isn't even needed.  I threw them into the crock pot and they were really filling up the pot.

I added in the chicken broth still mostly frozen since I was using my homemade one.  I used to use the kind in the box but I just used up my last one so I am now using my homemade ones and they were super tasty if I do say so myself and well worth the effort.  I added my Healthy Choice Campbell Cream of Chicken soup which I just stocked up on the other day at the store (YEAH!)  I added the yummy onion powder (from Amish country- Thanks Mom and Dad) and the rest of the ground pepper (we have run out of pepper... near national emergency).  I stirred it up a little and put the top on to cook.

I added in the Philly Cooking Cream and it melted super fast and was easy to use.  There are different flavors and I might try a little of the savory garlic or italian herbs next time which would probably add some nice flavor.  I tried to take a few pictures of the pot of soup but it is mostly just white and doesn't look as appetizing in the picture as it smells in person.  I let it cook another hour with the cream cheese.

We were busy all morning so it was extra nice to have lunch all ready for us.  I grated a block of cheese and cooked up a few pieces of bacon.  Topped with a little cracked black pepper (the kind from the grinder because it is all we had left) and added the yummy toppings.  It was "soup"er yummy!  It really fit the potato soup craving. 

I can't wait to eat some leftovers tomorrow (and the next day)!!  I think that I might try to make it again for our Halloween party because it was super easy and I changed it a little to meet what I had in the house.  I hope that you try to make it soon.  If you want the original recipe and my changes to the recipe, both are below.

Original Recipe

EASY CROCKPOT POTATO SOUP

1 30oz. bag of frozen, shredded hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese (don't use fat free, it won't melt)

Throw everything in the crockpot except the cream cheese.  Cook 6 hours on low.  If you want a smoother soup you can use a mixer to crush up the potatoes (do in batches in the blender or just use a hand mixer right in the crock pot).  Add the cream cheese (chop it up some) and let it melt.  Can top with bacon and shredded cheddar.  Enjoy!

My modified recipe

EASY CROCKPOT POTATO SOUP

30 oz. bag of frozen, shredded hash browns
3 1/4-5 1/4 cups homemade chicken broth (lower for thicker soup or higher if using Instant Potatoes)
1 can of cream of chicken soup (or homemade)
1/4 tsp onion powder
1/4 tsp ground pepper
Instant Potatoes and/or 1 package Philly Cooking Cream or Cream Cheese

Cut the hash browns and put all but the cream cheese in the crock pot.  Cook 6-8 hours on low.  Add the instant potatoes and/or cream cheese about an hour before you are ready to serve and let it melt.  Serve toppings of cheese, bacon and any other family favorites.

Note:  If you want it even thicker, add a little bit of instant potato powder.

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