Saturday, December 17, 2011

Chicken Tortilla Soup

 After being on the go for the last few weeks, I finally had a full 5 days in once place.  I jumped at the chance to try another recipe from my Not Your Mother's Slow Cooker.  Plus the roommates (mom & dad) are back from Florida so I had some additional taste testers, which is a nice change from always cooking for myself. The recipe was easy.  Living as far as I can from Mexico makes it a bit harder to find some of the ingredients, but I made do with Southwestern corn instead of Mexican and stuck to good ole Old El Paso. I had to boil the chicken and shred it,  which was a bit more effort than just throwing it into the crock pot and forgetting about it, but it was worth it to have shredded chicken instead of a full chicken breast.

Again, like the Tomato-Black Bean soup, it could
have had a bit more water in it, but it was quite tasty and roomate/parent approved.  I also baked up some corn
tortilla's to make chips for the soup which are a
nice addition.

The soup is very hearty and flavorfull, and healthy.
Cheers to another successful experiment.

Cooker: Medium Round or Oval
Setting and Cook time: Low for 5-6 hours, or high 3-3.5 hours;
chicken and corn added during last hour of cooking at either setting
Serves 4-5
one 28oz can diced tomatoes, with their juices
one  10oz can red or green enchilada sauce
2 medium size yellow or white onions, chopped
one 4 oz can chopped green chilies, drained
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
2 cups water
one 14.5 oz can chicken or vegetable broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
a few grinds of black pepper
1 bay leaf
3/4 teaspoon dried oregano
1 1/2 pounds boneless, skinless chicken breasts, cooked through in gently simmering water, drained and shredded
one 10n oz can Mexican corn, drained
8 yellow or white soft corn tortillas
3 tablespoons of light olive oil.

For Serving:
Finely shredded sharp cheddar cheese, such as longhorn
Sour cream thinned with a few tablespoons milk, or crema Mexicana
Sliced avocado
Spring Fresh Cilantro

1. Combine the tomatoes, enchilada sauce, onions, chilies, garlic, cilantro, water, broth, cumin, chili powder, salt, pepper, bay leaf, and oregano in the slow cooker.  Cover and cook on LOW for 5-6 hours or on HIGH for 2-2.5 hours.

2. Add the shredded chicken and corn, cover and continue to cook on Low for an another hour. Discard the bay leaf.

3.Preheat the over to 400F lightly brush both sides of each tortilla with some oil and bake for 8-12 minutes turning over once.

I highly highly recommend looking into this cookbook if you don't already have it.  It has amazing stuff in it!

No comments:

Post a Comment