Tortilla strips are easier with cooking spray instead of oil and I like to add salt, garlic powder and a little cumin to them before baking. This is the perfect soup to come home to on a chilly fall or winter evening. Yes! Stir in sweetcorn and coriander. I can't wait to share this recipe! And except for using broth instead of water which really should have helped this and black beans rather than corn I prepared this as the recipe directed. Lightly brush both sides of tortillas with oil. In Mexico we buy the right variety of peppers, cook them down, throw them in the blender, etc to make meals like this. Nutrient information is not available for all ingredients. The email addresses you've entered will not be stored and will only be used to send this email. YES to both! This soup will only be hot and spicy if you use hot ingredients - I used mild enchilada sauce, etc. Garnish with grated Cheddar, avocado and a splash of fresh lime juice. Stir in corn and cilantro. Take 3-4 large dried ancho chiles (cut off the stems and remove the seeds) and boil them with a cup or so of water, garlic and onion. After a half hour, whir it all together in your blender with a small can of tomato puree. The soup I ended up with was downright delicious--but it was not THIS recipe. αdd onion, gαrlic αnd spices αnd chicken. This saves all that hassle for a genuine taste. Seal and lay flat in the freezer to freeze. Add some cumin if you like. And it's healthy too! Amount is based on available nutrient data. BTW, I bought bagged tortilla chips and worked fine.  (Review from Allrecipes US | Canada), This was a hit! -  Pour in water and chicken stock, and season with cumin, chilli powder, salt, pepper and bay leaf. Hint: serve with lime juice, a tsp of sour cream, chopped avocados, or pork rind along with the cheese to really eat it like a Mexican. 4 boneless, skinless chicken breasts (about 1 pound) 2 15-ounce cans salt-free diced tomatoes with basil, garlic and oregano 1 can chopped mild green chilies (drained) Privacy policy, We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. I had to try and save it! I'm all about "easy". (I shredded them towards the end.) Place chicken thighs at the bottom of a slow cooker. Turn off the slow cooker and remove the chicken. Also tossed in chicken still frozen and shredded about an hour before serving - worked like a charm. Cook on LOW heat 6 hours, or until chicken is … This is one of my favorite soup recipes. SLOW COOKER INSTRUCTIONS: Combine chicken broth, chicken, corn, diced tomatoes, black beans, green chilies, salsa, onion, garlic powder, cumin, and taco seasoning in slow cooker. Mix together. Don't bother cooking the chicken ahead of time. this link is to an external site that may or may not meet accessibility guidelines. We like things to be easy. Place the chicken in the slow cooker. :0) This saves all that hassle for a genuine taste.  -  Remove the chicken breasts and shred. We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. Too watery too spicy and tasted just like liquid enchiladas. Add comma separated list of ingredients to include in recipe. How to Make Chicken Tortilla Soup in a Slow Cooker – Step by Step Photos. Super easy and very tasty.  (Review from Allrecipes US | Canada), This recipe would be a little more authentic if you skip the canned enchilada sauce and instead made your own. Salt to taste. BTW, I bought bagged tortilla chips and worked fine. Hint: serve with lime juice, a tsp of sour cream, chopped avocados, or pork rind along with the cheese to really eat it like a Mexican. An hour before the soup is done, add the corn … Cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours. Something went wrong. How to Make Slow Cooker Chicken Tortilla Soup. Bake in preheated oven until crisp, about 10 to 15 minutes. When ready, transfer the chicken … Pour chicken broth αnd diced tomαtoes into α slow cooker. … 1 (15 ounce) can whole peeled tomatoes, mashed, 1 (4 ounce) can chopped green chile peppers, Back to Slow-Cooker Chicken Tortilla Soup. I took advise of other reviewers and added black beans - definitely a good idea. Cover and cook for 4 hours on high or 6 hours on low. 20 May 2006 © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition of chicken stock in lieu of broth and water, tossed in 3 raw chicken breasts (shredding 3 1/2 hours after cooking on high in the slow-cooker), doubled the garlic, used frozen roasted corn (Trader Joe's) and added 2 cups cooked brown rice (added the same time as the shredded chicken). VERY EASY. MUCH better--now it's FIVE stars. Salt to taste. Pour in water and chicken stock, and season with cumin, chilli powder, salt, pepper and bay leaf. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. This saves all that hassle for a genuine taste. One of … Cut tortillas into strips, then spread on a baking sheet. Your daily values may be higher or lower depending on your calorie needs. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Taste and adjust salt and pepper if necessary. I topped each serving with sour cream which really mellowed it out and added a rich creaminess shredded cheddar cheese and the tortilla crisps (which by the way didn't EVEN need 10-15 minutes so watch them carefully!) Serve with desired toppings and enjoy! Please try again. I also omitted the salt and used low salt products. And it's healthy too! So.. in honor of the best time ever!!! This authentic Mexican soup recipe is topped with tortilla chips and creamy avocado for an easy weeknight dinner.. Want a few other healthy Crock-Pot recipes?? I also used bagged tortilla chips instead of making my own. Information is not currently available for this nutrient. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 … Using an immersion blender blend the soup, making sure the tortillas get pureed. Don't let the long list of ingredients fool you. Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. BTW, I bought bagged tortilla chips and worked fine. And, that is exactly what our adaptation on the classic Tortilla Soup is: hearty and easy. I threw in a couple of frozen chicken breasts rather than cooking them first and saved myself a step. I live in Mexico, and believe me, there is NO such thing as canned enchilada sauce here. All you do is chuck everything into the slow cooker and walk away. Open a few cans, dump it in, and wa-la! Don't bother cooking the chicken ahead of time. I also added a couple of shakes of Tapatio (hot sauce) to my own bowl as I wanted more kick than my husband - who had thirds. See how simple it is to put together this chicken tortilla soup to simmer in your slow cooker. This was FABULOUS!!! My entire family says it's as good as the tortilla soups served here in local restaurants. You can use more or less chicken … This tortilla soup tastes better than anything you can get at a restaurant. Store bought tortilla chips are the way to go - try melting some sharp cheddar on the chips before adding to the soup along with a sprinkle of fresh cilantro and a dollup of sour cream - yum! Slow Cooker Chicken Tortilla Soup is the best healthy Crock-Pot soup recipe that is quick and easy to make. Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. 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