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Easy Slow Cooker Chicken Tortilla Soup

Updated on March 7, 2013
4.7 stars from 3 ratings of 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!

Cook Time

  • Prep time: 20 min
  • Cook time: 8 hours
  • Ready in: 8 hours 20 min
  • Yields: 10-12 people

Ingredients

  • 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
Chop the onion and peppers.
Chop the onion and peppers.
Add cumin and chili powder to the fry pan to wake up the spices.
Add cumin and chili powder to the fry pan to wake up the spices.
Dump in slow cooker. I only used about 4 oz of the pickled jalapenos. (the big can was on sale!!)
Dump in slow cooker. I only used about 4 oz of the pickled jalapenos. (the big can was on sale!!)
Add vegetables to slow cooker.
Add vegetables to slow cooker.
Make a bouquet garni "cilantro bundle" to add to soup so you can remove before serving.
Make a bouquet garni "cilantro bundle" to add to soup so you can remove before serving.
Topping bar.  This is what brings the soup up to a whole new level.  Don't forget this part!
Topping bar. This is what brings the soup up to a whole new level. Don't forget this part!
Ta Da!!
Ta Da!!

Instructions

  1. Heat fry pan over medium heat. Add oil.
  2. Chop onion and peppers, and add to fry pan. Cover and cook until tender about 10-15 minutes.
  3. Add garlic. Saute for 1 minute.
  4. Add chili powder and stir until fragrant. Turn off element.
  5. 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.
  6. Dump fry pan contents into slow cooker. Add about a cup of water to fry pan and scrap bottom, and pour in slow cooker.
  7. Chop some of the pickled jalapenos and add to slow cooker. Reserve the rest for garnish.
  8. 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.
  9. Set slow cooker to low for 8 hours or so.
  10. About one hour before serving, add the frozen corn. If this doesn't work time wise, the corn can be added at the beginning.
  11. Get the topping bar ready. You will need tortilla chips, sour cream, the diced pickled jalapenos, cilantro leaves, and lime wedges.
  12. 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!

Comments

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    • loveofnight profile image

      loveofnight 4 years ago from Baltimore, Maryland

      This looks really good, I will have to put this recipe in my must try folder. The weather is right for a bowl of chicken tortilla soup. Thanks for the share

    • kitkat1141 profile image
      Author

      kitkat1141 4 years ago from Ontario, Canada

      It is a perfect soup for those chilly days! Hope you give it a try.

    • Dbro profile image

      Dbro 4 years ago from Texas, USA

      This sounds delicious! I can't wait to give this soup a try. I love the slow cooker and am always on the look out for new recipes. Thanks for giving me a delicious new option!

    • kitkat1141 profile image
      Author

      kitkat1141 4 years ago from Ontario, Canada

      It is really a crowd pleaser! Hope you try it.

    • jim10 profile image

      jim10 4 years ago from ma

      It looks fantastic. I love the taste of cilantro so I will keep it in.

    • kitkat1141 profile image
      Author

      kitkat1141 4 years ago from Ontario, Canada

      Yes, it is funny how people either love or hate cilantro! Sprinkling some on top of a dish is a good way for people to try it.

    • phdast7 profile image

      Theresa Ast 4 years ago from Atlanta, Georgia

      Sounds and looks just wonderful. I love the idea of starting with a rotisserie chicken. How smart. :)

    • kitkat1141 profile image
      Author

      kitkat1141 4 years ago from Ontario, Canada

      The rotisserie chicken adds great flavor, without too much work! When they go on sale, I buy several, remove the meat and freeze for recipes like this one! Thanks for looking.

    • titi6601 profile image

      titi6601 4 years ago

      Great recipe thanks for sharing.

    • kitkat1141 profile image
      Author

      kitkat1141 4 years ago from Ontario, Canada

      Thanks for looking. I just made this recipe on the weekend- very cold windy day, and it got rave reviews from friends staying over. Came back from skiing and had this very hearty soup!

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