Tortilla Soup in a Crock Pot

21 Oct

Tortilla soup is one of our favorites in this house. It’s hearty, flavorful and all around lovely.

Time: 30min prep, 4-10 hour cook           Serves: 6-8

Ingredients


  • Soup


  • 1 onion, diced
  • 1  clove garlic, minced
  • 1 tbsp olive oil
  • 5 cups chicken stock/broth
  • 1/8 cup lime juice, freshly squeezed (about one lime)
  • 1 15oz. can tomatoes with green chillies (do not drain)
  • 1 4oz. can green chillies, drained
  • 1 15oz. can corn, drained
  • 1 15oz. can black beans, drained
  • 1 15oz. can pinto beans, drained
  • 1 1/2 tsp cumin
  • 1/2 – 1 1/2 tsp chili powder (to your tastes, I used 3/4 tsp)
  • 1 1/2 tsp dried oregano (Mexican if possible)
  • salt to taste (I used 1/2 tsp)
  • Chicken


  • 1 1/2 lbs chicken (boneless skinless breasts)
  • 1 12oz. jar salsa verde
  • Garnish


  • avocado, pitted & cubed
  • sour cream
  • salsa
  • shredded cheese
  • fresh pico de gallo
  • 1 bunch cilantro, roughly chopped
  • 1 lime, cut into wedges/slices
  • fried tortilla strips (below) or tortilla chips
  • Tortilla Strips


  • 2 1/2 tsp vegetable oil shopping list
  • 6-8 corn tortillas (or flour if you prefer), cut into 1/2 inch strips shopping list
  • salt to taste shopping list

How to make it


  • Begin with the chicken. Rinse breasts, pat dry and place in bottom of Crock Pot. Pour salsa verde over the top of it and cook on high for 4 hours or low for 8 hours. Once cooked, shred with a fork (or two if it’s easier). Clean out Crock Pot for future use.**
  • Heat olive oil in saute pan over medium heat. Add onion & cook until softened. Then add garlic & cook for another minute or two, stirring often.
  • Place cooked chicken, onions, and garlic in the bottom of Crock Pot. Then add chicken stock, tomatoes (with liquid), corn, beans, lime juice, chillies. Finally season with cumin, chili powder, oregano, and salt. (Go lightly on the chili if you don’t care for very spicy and also note that flavors get stronger over time in the Crock.) Cook on high 6-8 hours or on low for 10-12 hours.
  • When ready to serve, heat 2 tsp vegetable oil in a large pot over medium heat. Add half the tortilla strips, stirring often until crisp. Drain on paper towel. Sprinkle lightly with salt. Repeat with remaining 1/2 tsp oil & tortilla strips. Place a small layer of tortilla strips , cilantro, and a bit of shredded cheese in the bottom of each bowl. Ladle soup into bowl & top with desired garnish.
  • ¡buen provecho!
  • **Note: If you do not want to slow cook the chicken, or do not have the time there are two other options. One would be to use a store-bought rotisserie chicken. Or you may season the chicken breasts with taco seasoning (I suggest Best Ever Taco Seasoning Mix), then cook in a saute pan with a small amount of vegetable/olive oil or grill. Once done, cut into bite sized cubes.
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One Response to “Tortilla Soup in a Crock Pot”

Trackbacks/Pingbacks

  1. Seven Days of Slow Cooking Part 2 « detroittokyo - October 23, 2012

    […] that versatile machine can churn out. Here’s a look back at last years slow cooking line up: Tortilla Soup, Asian-Spiced Chicken & More, Minestrone Soup, Spiced Beef Stew, Beef & Bean Chili, Tangy […]

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