Sunday, December 8, 2013

Crockpot Chicken Tortilla Soup

Chicken Tortilla Crockpot Soup
--recipe adapted from Soup/Crockpot Recipe Exchange Facebook page

6 boneless, frozen chicken tenders
1 (15 ounce) can petite diced tomatoes, regular or fire roasted
1 (10 ounce) can enchilada sauce
½ medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (32 ounce) carton chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
¼ cup chopped cilantro
Corn tortilla chips
Shredded cheddar cheese or cheddar/Monterey Jack


Place frozen chicken tenders, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 8 hours. Take out chicken tenders and shred. Add back into pot.

*I used frozen chicken with no problem; however, if you prefer, you can cook and shred your chicken first. I would decrease the amount of cooking time.

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