Kats’ Kitchen

Slow-Cooker Chicken Tortilla Soup & Corn Bread February 1, 2008

Filed under: Main Dishes — stacielk @ 6:19 pm
Tags: , , , , , ,

For those who do not watch Lost, the season premier was on last night.  Besides the Food Network, this is seriously the only show that I watch.  So, of course, we had to have a party to kick the season off right!  I invited the friends to come watch the premier and of course lured them in with some of my cooking :) 

I decided on a soup because of all the cold and snowy weather we have been getting here in Northwest Indiana.  Instead of cooking up the tortilla strips, like it says in the recipe, I made corn bread.  I changed the recipe a bit because of the reviews I read.  I used the corn bread recipe I recently had at my mom’s house from Faith Church’s cookbook.  Everything turned out great and the friends loved it! 

Slow-Cooker Chicken Tortilla Soup

(original recipe from allrecipes.com, submitted by Elena)

1 lb frozen chicken breast or tenderssoup.jpg

1 (15 oz) can diced tomatoes

1 (10 oz) can enchilada sauce

1 medium onion, chopped

1 (4 oz) can chopped green chile peppers

2 cloves garlic, minced

4 cups chicken broth

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/4 tsp black pepper

1/2 tsp crush bay leaves

1 (10 oz) pkg frozen corn

1 can black beans

1 Tbsp chopped cilantro

(7 corn tortillas and cooking spray if making the tortilla strips)

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.  Pour in chicken broth and season with cumin, chili powder, salt, pepper and bay leaves.  Stir in corn and cilantro.  Cover and cook on Low setting for 6 to 8  hours or on High setting for 3 to 4 hours.  Take chicken out, shred and place back in slow-cooker.  Keep slow-cooker on Low or Warm until ready to eat.

It’s as easy as that!  I threw it all in before I left for work and came home to the great aroma of Tortilla Soup.  Delicious!

(Tortilla Strips:  Preheat oven to 400 degrees.  Lightly spray both sides of tortillas with cooking spray.  Cut tortillas into strips, then spread on a baking sheet.  Bake in preheated oven until crisp, about 10 to 15 minutes.  To serve, sprinkle tortilla strips over soup.)

 Corn Bread recipe coming soon…


One Response to “Slow-Cooker Chicken Tortilla Soup & Corn Bread”

  1. Becky Says:

    Yum! It was delicious. Thanks for posting the recipe, I will definitely make this sometime.

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