Jim's Place

Jim's Chicken Tortilla Soup

Here's my well-tested recipe for a great tasting no-brainer soup that you make in your crockpot. Nice spicy taste without being too hot. Give it a whirl!

INGREDIENTS:

2 boneless, skinless chicken breasts

1 (28 ounce) can diced tomatoes

1 (28 ounce) can mild enchilada sauce (best results have been with the El Paso brand, use medium for more zing!)

2 (14.5 ounce) cans chicken broth

1 large onion, chopped

1 (4 ounce) can chopped green chile peppers

2 cloves garlic, minced (or 1 teaspoon minced garlic that comes in a jar)

1 teaspoon cumin

1 teaspoon chili powder (Mexican chili powder works best)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 15 oz can hominy (or corn)

1 15 oz can black beans, drained and rinsed

2 tablespoons chopped cilantro

DIRECTIONS:

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and add  cumin, chili powder, salt, pepper, and bay leaf. Stir in hominy, beans . Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

2. About an hour before serving time, pull chicken breasts out and shred using 2 forks. Stir shredded chicken back into soup.

3. Serve with extras as desired such as corn tortilla, cheese or sour cream, and the chopped cilantro.

Slow Cooker Chicken Tortilla Soup

I've been using my crockpot lately and this is one of my favorites. And it's even healthy! Best of all is that it is a no-brainer to make!

INGREDIENTS:
2 boneless,skinless chicken breasts
1 (28 ounce) can diced tomatoes
1 (28 ounce) can mild enchilada sauce
1 large onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced (I buy the minced garlic in jar)
2 (14.5 ounce) cans chicken broth (low sodium)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 15 ounce can black beans, drained and rinsed
2 tablespoons chopped cilantro

DIRECTIONS:
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn,beans and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. About an hour before serving time, pull chicken breasts out and shred using 2 forks. Stir shredded chicken into soup.
3. Serve with extras as desired such as corn tortilla, cheese or sour cream,

NOTES: This is fairly spicy as is. For more heat use hot enchilada sauce and/or add more chili powder. This pretty much fills up a 5.5 qt. crockpot. Add another can of beans if you prefer. Avoid the temptation to add more chicken! I tried using 3 breasts once and all I tasted was the chicken!

I got this from allrecipes.com but made some changes. Check out their site!

Hope you like it!

NOTES: I sometimes use a can of hominy instead of corn. Don't be taste-testing for a few hours - best to be safe until the chicken has cooked. Don't put the cilantro in the crockpot until the end or it'll wither into little black specks.