Slow-Cooker Chicken Tortilla Soup
Fabulous recipe. Easy to make. My husband and I loved it! We like this type of soupy version better than the creamy version as some people have wished this was. We used chicken breasts instead of the shredded chicken, about 3 hours into cooking we took the chicken out and shredded it and put it back in to cook with the can of corn we used instead of the package (since the corn was fully cooked just needed to heat up). At that point it was pretty spicy, even he said so and he’s a spicy kind of guy! But an hour and a half of cooking more the flavor mellowed slightly and it turned out delicious. With cheddar cheese, sour cream, avocado, and the tortilla pieces it is definitely something I would make again.
--I used 1 can a broth and 1 cup of water since there was liquid from all the other cans and it was more than enough and had more flavor.
--I did use skin on, bone in chicken which I won’t do again (it was in the freezer so I used it), it had a lot of oily fat from the skin and bones but the flavor was fantastic regardless!
--I also would take the tomatoes and instead of just smashing I would dice them up or just use diced tomatoes because after 4.5 hours they were still too chunky, I had to take them out and chop them up.
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Oct. 16, 2012