11.06.2013

5 Weeks Of Soup Recipes - Week 1: Slow-Cooker Chicken Tortilla Soup


This is one of our favorite soups and a fantastic way to use up leftover chicken.  It's one I make almost weekly during the fall and winter.  If you don't have time to saute the veggies first, just add everything to the slow-cooker.  I think the sauteing adds a bit of flavor, but it isn't something that must be done.

Despite the lengthy list of ingredients, this is an easy, delicious soup that will have your home smelling comforting and delicious!


Slow-Cooker Chicken Tortilla Soup
Serves 4-6

2 Tablespoons vegetable oil
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 medium sweet onion, minced
2 cloves garlic, minced
2 Tablespoons chili powder
2 teaspoons ground cumin
1 - 14 to 15 ounce can chopped tomatoes
1 small can enchilada sauce
1 cup corn, fresh, canned or frozen {thawed}
4 cups chicken broth
3 cups shredded cooked chicken
1 bunch cilantro, minced
salt and pepper to taste
optional garnish: tortilla chips, shredded cheese, sour cream

In a large saucepan over medium heat, add the vegetable oil, the peppers and onion.  Saute until softened, about 2 minutes.  Add the garlic, chili powder and cumin and cook for another 1-2 minutes, until fragrant.

Transfer the cooked vegetable/spice mixture to a slow-cooker and add the tomatoes, enchilada sauce, corn, chicken broth and chicken.  Cover the slow-cooker and cook on high 3-4 hours or on low 7-8 hours.  Stir in the cilantro and season with salt and pepper to taste before serving.

Garnish individual bowls with crushed tortilla chips, shredded cheese and a dollop of sour cream, if desired.

2 comments:

turtleinseattle said...

on my list of things to make!

Erin Rockafellow said...

This sounds delicious!