Crock-Pot Chicken Tortilla Soup
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Crock-Pot Chicken Tortilla Soup
| Mon, 09-13-2004 - 3:21pm |
As promised, I've started going through my file and pulling the South Beach friendly crockpot recipes. Here's the first one:
Crock-Pot Chicken Tortilla Soup
1-1/2
pounds
skinless boneless chicken breast, cooked and shredded
1
15-ounce can
whole tomatoes
1
10-ounce can
enchilada sauce
1
medium
onion, chopped
1
4-ounce can
chopped green chiles
6
garlic cloves, minced
2
cups
water
1
14-1/2 ounce can
chicken broth
1
tablespoon (each)
cumin and chile powder
1
teaspoon
salt
1/4
teaspoon
ground black pepper
2
bay leaves
12
whole wheat tortillas (phase 2)
2
tablespoons
olive oil
1
bunch
chopped cilantro
In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic. Add water, broth, cumin, chile powder, salt, pepper, and bay leaf. Cover and cook on low 6-8 hours or on high 3-4 hours.
Edited 3/11/2005 8:05 am ET ET by cl-cathy205
Crock-Pot Chicken Tortilla Soup
1-1/2
pounds
skinless boneless chicken breast, cooked and shredded
1
15-ounce can
whole tomatoes
1
10-ounce can
enchilada sauce
1
medium
onion, chopped
1
4-ounce can
chopped green chiles
6
garlic cloves, minced
2
cups
water
1
14-1/2 ounce can
chicken broth
1
tablespoon (each)
cumin and chile powder
1
teaspoon
salt
1/4
teaspoon
ground black pepper
2
bay leaves
12
whole wheat tortillas (phase 2)
2
tablespoons
olive oil
1
bunch
chopped cilantro
In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic. Add water, broth, cumin, chile powder, salt, pepper, and bay leaf. Cover and cook on low 6-8 hours or on high 3-4 hours.
Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2-1/2 by 1/2 inch strips. Place on baking sheet. Bake turning occasionally until crisp 5-10 minutes. Sprinkle tortilla chips and cilantro over soup, when served. Makes 6-8 servings.
Hint: To get easy cooked chicken... the day before, place a whole 3-4 pound chicken in a crock pot and cook 6-8 hours on low heat. No need to add water... Chicken falls off the bone. Refrigerate over night.
Edited 3/11/2005 8:05 am ET ET by cl-cathy205


This one has received raved reviews on the board!
Susan :)
Thanks for re-posting this recipe - I had forgotten all about it!
I made it yesterday and my family truly loved it. For the kids, I cut tortillas into slices, sprayed them with pam and a sprinkle of salt and baked until crunchy.
I'll see if I can find some of my old favorites to re-post too!
Karen :)
In the end result, is this recipe very spicy? I am the type of person, that even mild salsa is too spicy for me. Any input would be greatly appreciated.
Karen
Karen,
If you are very sensitive, I would omit the can of chopped green chiles and the chili powder.