Excellent soup. Can't stop reheating for meals, it's been my dinner for 4 nights. My "mistake" was using a 28 oz can of whole peeled tomatoes because it's what I had on hand. I was prepared to add more spices but didn't need more. I used a hand blender to smooth out chunks of tomato (my preference). I added 2 TBSP of pre-shredded Mexican cheese to my bowl before adding hot soup, and then put my tortilla shreds on top. Highly recommend cheese for added yumminess. Thanks for great recipe!
** Oops- Forgot to add I cooked the chicken breasts from raw in the slow cooker soup for 6 hours. Then shredded and added back for another 30 minutes. I see no point in cooking chicken prior to soup prep.
Update- A big hit at the Super Bowl Party last night. Wanted to say that I now always use a 28 oz can of tomatoes and a 14 oz can of enchilada sauce. Remove the chicken breasts and use a hand blender to make a smooth soup. Then add back shredded chicken. I serve the soup with a tray of garnishes, which include Mexican shredded cheese, green onions, tortilla crisps, and extra raw tomato.
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Excellent soup. Can't stop reheating for meals, it's been my dinner for 4 nights. My "mistake"...