Slow Cooker Chicken Tortilla Soup | Polka Dot Cottage

Slow Cooker Chicken Tortilla Soup

Posted December 11th, 2008 by

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 :-)

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