Slow Cooker Chicken Tortilla Soup

Supper

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 :-)

Ingredients

  • 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

Directions

  1. 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.
  2. 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
Servings:
8
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.

Six days of lunches

I am freezing the leftovers in single-serving size containers for six easy, healthy lunches for myself sometime in the future :-)

14 thoughts on “Slow Cooker Chicken Tortilla Soup

  1. Mmmmmm that sounds really good Lisa! I think I’ll try it over the weekend! My “plans” include tidying up the house and starting on some holiday baking. This will be a nice meal that won’t require alot of work when I’ll already be busy (messing up) cooking in the kitchen! LOL

  2. I love soup, too. My husband, meh, not so crazy about it as a meal….even with homemade bread. Who doesn’t like that? My favorite soup of all time is one I got from your blog last year (or maybe it was earlier this year?) – Turkey Curry Meatball Soup! Sooooo yummy!

    • I’m new to the soup thing, too. I think many soups are great when you want to shed a few pounds. And I do, LOL! I’m afraid of lentil soup, though – I’ve always assumed I wouldn’t like it! I’d hate to make up a whole batch of it only to discover i was right…

  3. WOW! I made this recipe today! ITS SOOOOOO GOOD! Yum. I’m usually not much of a soup person but geeze this recipe was good. Hubby says we are going to have to put it on our menu of means we make alot. Thanks!!!

    • That’s a rave review, if I’ve ever heard one! So glad you like it! I’m really happy with it, too – I’ve been having the leftovers for lunch every day this week. Mmmm!

Leave a Reply