Tuesday, September 28, 2010

Chicken Tortilla Soup

Chicken Tortilla Soup
from a crock pot cookbook

4 boneless, skinless chicken thighs
1 (15 oz.) can diced tomatoes, undrained
1 can diced tomatoes with chopped mild green chilies, undrained
1 cup chicken broth
1 yellow or white onion, diced
2 teaspoons garlic powder
1 teaspoon ground cumin
salt and black pepper, to taste
4 corn tortillas, sliced into 1/4 inch strips
shredded cheddar cheese
lime juice

Place chicken in slow cooker. Combine tomatoes, chilies, 1/2 cup broth, onion, garlic and cumin in medium bowl. Pour mixture over chicken. Cover; cook on LOW 6 hours or HIGH 3 hours, or until chicken is tender. Remove chicken from slow cooker. Shred with 2 forks. Return to cooking liquid. Adjust seasonings, adding salt and pepper and more broth, if necessary. Just before serving, add tortillas to slow cooker. Stir to blend. Serve in soup bowls, topping each with cheese and a squeeze of lime juice.

I'm not sure why you have to mix all of the ingredients in a separate bowl before putting them in the slow cooker... seems like waste of a bowl to me. Also, when I got everything in the pot, it looked like there was hardly any liquid in there after adding 1 cup of broth, so I doubled it and added another cup of broth. The last minute I added about a cup of salsa for a little extra kick. I'm looking forward to tweeking this recipe a little more, then it'll be super! (Any suggestions???)

I love soup. I love crock pots. And I love my new bowls. :)


  1. I love soup too & I'm going to try your recipe. Here's my EZ tortilla soup- 1 can (14 oz) chicken broth, 1 can beef broth, 1/2 cup chopped onion, 1/2 tsp cumin, 1 cup salsa & 2 cups chopped cooked chicken. Combine ingredients in a large saucepan & bring to a boil over medium heat, reduce heat to low , cover & simmer 20 mins. serve with tortilla chips & sprinkle with shredded Monterey Jack cheese.

  2. Thanks Susan! I'll have to try your recipe sometime!