Recipe by Elena
"This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocadoes, and a splash of fresh lime juice."
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shredded, cooked chicken
1 (15 ounce) can
whole peeled tomatoes, mashed
1 (10 ounce) can
1 (4 ounce) can
chopped green chile peppers
1 (14.5 ounce) can
1 (10 ounce) package
We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. I love "cheater" recipes like this. Open a few cans, dump it in, and wa-la! In Mexico we buy the right variety of peppers, cook them down, throw them in the blender, etc to make meals like this. This saves all that hassle for a genuine taste. My entire family says it's as good as the tortilla soups served here in local restaurants. That's the highest compliment a recipe can be given! Don't bother cooking the chicken ahead of time. Throw it in with the rest in the beginning and shred it 2-3 hours later. Hint: serve with lime juice, a tsp of sour cream, chopped avocados, or pork rind along with the cheese to really eat it like a Mexican. BTW, I bought bagged tortilla chips and worked fine.
This recipe would be a little more authentic if you skip the canned enchilada sauce and instead made your own. VERY EASY. Take 3-4 large dried ancho chiles (cut off the stems and remove the seeds) and boil them with a cup or so of water, garlic and onion. After a half hour, whir it all together in your blender with a small can of tomato puree. Add some cumin if you like. Salt to taste. I live in Mexico, and believe me, there is NO such thing as canned enchilada sauce here. Also - the shredded or sliced chicken is usually added as a garnish here, not cooked in the soup.
This was a hit! Super easy and very tasty. I threw in a couple of frozen chicken breasts rather than cooking them first and saved myself a step. (I shredded them towards the end.) I also used bagged tortilla chips instead of making my own. I'm all about "easy". :0)
This was FABULOUS!!! I used 1 qt. of chicken stock in lieu of broth and water, tossed in 3 raw chicken breasts (shredding 3 1/2 hours after cooking on high in the slow-cooker), doubled the garlic, used frozen roasted corn (Trader Joe's) and added 2 cups cooked brown rice (added the same time as the shredded chicken). I topped each bowl served with shredded chedder, sliced green onions, a couple of cilantro leaves, the tortilla strips (be sure to make your own!) and chunks of ripe avocado. I also added a couple of shakes of Tapatio (hot sauce) to my own bowl as I wanted more kick than my husband - who had thirds. I can't wait to share this recipe!
Wonderful! Definitely cook the chicken in the soup as suggested by previous reviewers. This soup will only be hot and spicy if you use hot ingredients - I used mild enchilada sauce, etc. and my kids asked me to make it spicier next time - go figure! I also omitted the salt and used low salt products. Used a 2nd can of chicken broth in place of the water. Store bought tortilla chips are the way to go - try melting some sharp cheddar on the chips before adding to the soup along with a sprinkle of fresh cilantro and a dollup of sour cream - yum!
Amazing soup!! I took advise of other reviewers and added black beans - definitely a good idea. Also tossed in chicken still frozen and shredded about an hour before serving - worked like a charm. Just finished the leftovers yesterday and I can't wait to make again!! Tortilla strips are easier with cooking spray instead of oil and I like to add salt, garlic powder and a little cumin to them before baking.
This recipe, unfortunately, is only worth two stars--barely. Too watery, too spicy, and tasted just like liquid enchiladas. And except for using broth instead of water, which really should have helped this, and black beans rather than corn, I prepared this as the recipe directed. I had to try and save it! To start with, I removed the majority of the liquid from the slow cooker and replaced it with chicken broth--better, but there still was no substance to the soup. So I cooked a cup of rice and added it to the soup at the end and...now we're talking! MUCH better--now it's FIVE stars. I topped each serving with sour cream, which really mellowed it out and added a rich creaminess, shredded cheddar cheese, and the tortilla crisps (which, by the way, didn't EVEN need 10-15 minutes so watch them carefully!) Now I had a soup that was not only palatable, but it was just delicious. But the effort I had to put into it to make it so was too much trouble, a waste of some ingredients, and just simply not worth it. The soup I ended up with was downright delicious--but it was not THIS recipe.
Started this Friday morning for our church small group meeting Friday night. The house smelled great! I added a can of black beans (drained and rinsed) and 2 more cups of chicken broth to make it soupier. I put "sides" in bowls for guests to make their own versions (shredded cheese, fresh avocado, and sour cream). Used plain tortilla chips that guests could sprinkle over their own bowls, and made a pot of brown rice. Add a scoop of rice to your bowl, then put soup on top, then add your choice of sour cream, avocado, and/or cheese, and mix together. Yummy and great for a cold night!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow-Cooker Chicken Tortilla Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 97
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