Poor Neil. He doesn’t subscribe to the theory that soup can be considered a meal. It never used to be an issue between us, but somewhere in the last year, I went and became a soupie. I’ve been seduced by these steaming bowls of goodness. Where once I was of the mind that the only soup worth having was a bowl of nearly-drained ramen noodles (and even that was only appealing when one was felled by some illness that required long periods of couch rest), I now have a freezer brimming with leftover homemade soups. And poor Neil, who never had a problem with the occasional ramen noodle supper, has found himself face-to-face with at least one supper per week lately, where soup was the star.
It’s not that I’m completely unsympathetic to his feelings, but I just can’t stop making soup. To prove that I’m not completely heartless, when I tried out tonight’s Chicken Tortilla Soup recipe, I didn’t make it to stand alone on our plates. I also baked a loaf of Bread Machine Zucchini Bread, and made us some grilled pepperjack cheese sandwiches.
Hopefully that smoothes things over a bit between us 🙂
- 28 ounces crushed tomatoes — canned
- 10 ounces enchilada sauce — canned
- 2 medium yellow onions — chopped
- 4 ounces chopped green chiles — canned
- 1 clove garlic — minced
- 3 tablespoons chopped fresh cilantro
- 2 cups water
- 14 1/2 ounces chicken broth — canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 3 dashes black pepper
- 1bay leaf
- 3/4 teaspoon dried oregano
- 9 ounces cooked chicken — chopped
- Combine all ingredients except chicken in the slow cooker. Cover and cook on Low for 5 to 6 hours, or High for 2 to 2.5 hours.
- Add chicken, cover and cook on Low for another hour.
Recipe By: Lisa Clarke, based on a recipe by Beth Hensperger and Julie Kaufmann in Not Your Mother’s Slow-Cooker Cookbook
Weight Watchers Points: 3
Serving Ideas: Serve with tortilla chips generously crumbled over the top.
NOTES: For the chicken, I used pre-packaged, pre-cooked, Southwestern style chicken, and chopped it smaller before adding it to the pot.
I am freezing the leftovers in single-serving size containers for six easy, healthy lunches for myself sometime in the future 🙂