Thursday, July 11, 2013

Slow Cooker Tortilla Soup

This recipe warms your soul. It's delicious. It's filling. It has been a family favorite for years. We add lots of corn chips in ours for some crunch, but the soup is fine all on its own. If you appreciate tortilla soup, you will simply love this recipe.


2 lbs of boneless chicken breast, shredded
1 can of enchilada sauce
1 can of diced tomatoes (petite diced)
1 medium onion, diced
1 can of chopped green chilies
1 clove of garlic, minced
2 cups of water
1 can of chicken broth (14.5 oz)
1 cup of heavy whipping cream
1 tsp. of chili powder
1 tsp. of cumin
1 package of frozen corn (10 oz)
1 Tbsp. dried cilantro
Salt and Pepper to taste
For garnish, corn chips, 2 cups of shredded cheese, and sour cream)

Cook chicken in the broth with some onioni, garlic and salt and pepper. Boil for twenty minutes. When cool, shred the chicken and add broth mixture to slow cooker with all the other ingredients. Cook on high for 4 hours or large pot on the stove and cook for 2 to 3 hours. Add garnish and enjoy!

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