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Easy Slow Cooker Chicken Tortilla Soup
When the weather turns cool, and the evenings start to get dark a little earlier, there is nothing like coming home to this wonderful smell coming from the crock pot. It is like a warm hug from the inside! Take a shortcut by using the moist meat from a rotisserie chicken and this can all come together quickly. Don't forget to heat the chili powder in the fry pan to waken up the spice, as it has been sitting in the jar for a while. Choose either spicy or mild by swapping one ingredient. The Mexican green chili sauce, enchilada sauce and pickled jalapenos are easily found in the international aisle of most grocery stores.
I suggest bundling the cilantro with kitchen twine, so it can impart flavor, be removed just before serving, and replaced with fresh leaves for garnish. If you have cilantrophobes (those who claim cilantro tastes more like soap than food) in your crowd, then sadly, you can leave this out. Studies have shown that with gradual exposure these people may learn to love the stuff! I have converted a few people with the combination of sour cream and lime with the cilantro.
The soup is very forgiving and can practically cook forever on low! Freezes beautifully.
The serving of the soup is critical. The garnishes raise it to a whole new level. Ladle the soup, then crush about 6 tortilla chips on top (traditionally the chips go on the bottom, but I find they get too soggy). Dollop some sour cream, sprinkle with a few pieces of diced pickled jalapeno, cilantro leaves, and the most important part, squeeze a wedge of lime over everything, then tuck the lime wedge down into the soup so it continues to flavor. Enjoy!
- Prep time: 20 min
- Cook time: 8 hours
- Ready in: 8 hours 20 min
- Yields: 10-12 people
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- Easy Chicken Enchiladas with a Rotisserie Chicken
Here is another mexican inspired idea for the meat from a rotisserie chicken.
- How to Remove Meat from a Rotisserie Chicken
You may be interested in how to remove meat from a rotisserie chicken to make this soup even easier for you.
- 1 onion, chopped
- 2 red peppers, chopped
- 1 tablespoon oil
- 2 cloves garlic, minced
- 2 teaspoon chili powder
- 28 oz can diced tomatoes, undrained
- 2- 946ml (large) tetra packs chicken broth
- 7.6 oz can mexican green chili sauce, (for a spicy soup)
- or 10oz can green enchilada sauce, (for a more mild soup)
- 1 rotisserie chicken, meat removed and cut in chunks
- 4 oz can sliced pickled jalapenos, chopped- reserve some for garnish
- 1 bunch cilantro
- 1-2 cups frozen corn
- 1 bag tortilla chips
- sour cream
- 1-2 limes, cut in wedges
- Heat fry pan over medium heat. Add oil.
- Chop onion and peppers, and add to fry pan. Cover and cook until tender about 10-15 minutes.
- Add garlic. Saute for 1 minute.
- Add chili powder and stir until fragrant. Turn off element.
- To a large slow cooker add tomatoes, chicken broth, cut up chicken and either mexican green chili sauce for spicy, or enchilada sauce for mild.
- Dump fry pan contents into slow cooker. Add about a cup of water to fry pan and scrap bottom, and pour in slow cooker.
- Chop some of the pickled jalapenos and add to slow cooker. Reserve the rest for garnish.
- Take part of the cilantro bunch, and cut off the roots. Make sure it is clean and free of grit. Tie with kitchen twine to form a bouquet garni which is added to the slow cooker, and removed just before serving.
- Set slow cooker to low for 8 hours or so.
- About one hour before serving, add the frozen corn. If this doesn't work time wise, the corn can be added at the beginning.
- Get the topping bar ready. You will need tortilla chips, sour cream, the diced pickled jalapenos, cilantro leaves, and lime wedges.
- Traditionally the chips go on the bottom, they get quite soggy. Preferably ladle the soup in a bowl, and garnish with the toppings in the order above. Make sure to squeeze the lime juice all over, then tuck the wedge in the soup. Enjoy!