Recipe Win: Easy, Tasty Slow Cooker Chicken Tortilla Soup

February 25, 2020
Currently, I am in the process of creating a better system for making dinner menus that are faster and helpful for all the members of the family, and create more sanity for me! With homeschooling, writing and other pursuits, stopping midday to start dinner prep just shoots my schedule (and intentions) to heck. Once I stop a project, it's the next day (or later) that I seem to get back to what I wanted to do.

Looking through my recipes to create my quick reference notebook, I found a chicken tortilla soup recipe printed long ago from the Betty Crocker website. I made a couple personal changes, adopting the recipe for a very simple, delicious home-cooked soup! It took me about 15 minutes to prepare and 1-1/2 hours to simmer in the slow cooker!

For my take, I used Muirs Fire-Roasted Diced Tomatoes but deleted the green chilies (no es bueno para mi). We didn't have any "fiesta" corn at our local store, so I used a "southwestern corn" that was similar.  (Del Monte brand carries both of these types of canned corn, and Green Giant has its own type of southwestern corn, along with Mexicorn.)


I decided to use the canned chicken breast for a fast option; I decided to saute that and the onions together with half of the spices for a stronger flavor.  You can also use the same amount of taco seasoning instead.

I hope you can incorporate this easy recipe into your rotation of meals for the week! Let me know what you think in the comments, along with any other twists you decided to use!

Easy, Tasty Slow Cooker Chicken Enchilada Soup

CLICK HERE TO PRINT

Prep time: 10-15 minutes
Cook time: 1-1/2 hours
Total time: 1 hour, 45 minutes
Yield: 6 servings

Ingredients:


2 - 10 oz cans shredded chicken, drained
1 - 32 oz carton chicken broth
1 - 14.5 oz can fire-roasted diced tomatoes
1 - 14.5 oz can red enchilada sauce
1 - 11 oz can fiesta corn (or similar) drained
1 - 4.5 oz (or similar) chopped green chilies
1 cup chopped onion
2 tsp chili powder
2 tsp cumin
1/2 tsp pepper
1/4 cup fresh chopped cilantro
1/2 cup Mexican shredded cheese blend
1/2 cup sour cream
1 to 2 cups crushed tortilla chips
olive oil cooking spray (or another of choice)

    Cooking Directions:            

    1. Spray the inside of slow cooker insert with olive oil spray, including the sides.          
    2. Add broth, tomatoes, enchilada sauce, sauce, 1 tsp chili powder, 1 tsp cumin, and chilies (optional) to the slow cooker; stir to combine.  
    3. In a separate skillet, add more olive oil cooking spray and add onions; cook until soft. Sprinkle in the pepper.        
    4. Add the two cans of chicken along with the other 1 tsp chili powder and 1 tsp cumin. Stir to combine. Cook on medium heat long enough for the chicken to warm and flavors to combine.   
    5. Add the chicken and onions to the slow cooker.          
    6. Cover; cook on high for 1-1/2 hours.         
    7. Serve the soup with a spoonful of shredded cheese and sour cream plus a sprinkle of the cilantro.  Add the crushed tortillas to the soup. 

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