It’s a windy, cold and snowy day in my neck of the woods. Today marks our first snowfall of the season.

Given that I was craving something that would warm up my mind and body. A meal that would be comforting and tantalize my taste buds. Soup always does that for me! There are so many different unique styles of soup recipes floating around. Each recipe offering a unique flavour and twist.

Tonight I was craving a Mexican-inspired dish, but I also wanted something that resembled that of a chicken soup.  This inspired me to pull together my take on a Slow Cooker Chicken Tortilla Soup.

The soup took all of 10 minutes to throw into the slow cooker, and then it just cooked all day as I went about my merry way of catching up on work. We may have also snuck out for a few hours, so the wee munchkins could visit with Santa.

The aromas that were flooding my house from this dish were such a tease. By the time the dinner hour rolled around we could not wait to dig in. The soup offers a mild spice. Nothing overpowering. My 4 year old enjoyed a bowl without arm twisting, and my husband followed up every bite with “Oh my goodness, this is delicious!”.  You know a soup is a hit when…

Chicken Tortilla Soup (1 of 2)

Slow Cooker Chicken Tortilla Soup
Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 onion, chopped
  • 2 tsp minced garlic
  • 1 green bell pepper, chopped
  • 2 cups frozen corn
  • 127 ml can of diced chilies
  • 1 can black beans, drained
  • 14 oz diced tomatoes
  • 5 cups chicken stock
  • 1/3 cup dry white wine (optional)
  • 1 tsp Frank’s Original Red Hot Sauce
  • 2 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 2 bay leaves
  • shredded cheddar cheese
  • tortilla strips

Directions

  1. Add the stock, diced tomatoes, vegetables, wine and spices to the slow cooker. Top with the defrosted chicken breasts.
  2. Cook on low 8 hours.
  3. Prior to serving remove chicken breasts and shred with two forks.
  4. Remove bay leaves from crock pot. Discard.
  5. Add shredded chicken to the crock pot. Stir.
  6. Serve soup, and top with toasted tortilla strips or crumbled tortilla chips and shredded cheese.

Note

If you are looking for a little extra kick you could use Kraft Habanero shredded cheese in place of shredded cheddar cheese.

To toast your own tortilla strips, dust soft shell tortillas in EVOO front and back. Season lightly with cumin, chili powder, salt and pepper. Cut the tortillas into strips. Bake at 350F, rotating strips around baking sheet once for 15 minutes.

Enjoy!

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