This soup was the first dish I ever made in my Crockpot- in fact it was the motivating factor behind my purchase of said Crockpot. I just had the feeling that this soup would be a perfect Crockpot cook. The ingredients are easy to find and cheap to stockpile and the results are simply mouth-watering! Enjoy :]
Chicken Tortilla Soup
- 3 cups boneless skinless Chicken Breast, cubed
- 2 cups whole kernel corn, thawed if frozen.
- 2 medium yellow onions, chopped
- 3 cloves garlic, minced
- 3 Tbsp. fresh lime juice
- 2 cans of Low Sodium Chicken Broth (14.5oz ea.)
- 1 can Tomato Puree (10.5 oz)
- 1 can Diced Tomatoes with Green Chiles (10 oz)
- 1 tsp Kosher Salt
- 3 tsp. Ground Cumin
- 1-3 tsp Chili Powder (Adjust for your spice preference)
- 1 tsp freshly cracked Black Pepper
- 2 tsp Cayenne red pepper (or 1 to reduce the heat)
- 2 Bay Leaves
- 2+ cups Shredded Cheese (I use a Mexican or 3 Cheese Blend)
- 1 cup Fresh Chopped Cilantro
- 6 Soft Corn Tortillas
- 2 Avocados, Sliced
- Seasoning Salt
* To prepare the soup combine all ingredients (minus those set aside for the topping) into your slow cooker. Cover and cook on low for 6 hours. I tend to check it after two and adjust the spice and salt to my liking. After 6 hours turn the pot to high and cook an additional 20-30 minutes. During this time preheat the oven to 375 degrees. Slice the corn tortillas into long thin strips. Place on tin-foil lined baking sheet and sprinkle with seasoned salt. Bake for 5 minutes and then turn and bake for an additional 3 minutes until crisp.
*Ladle the soup into bowls and top with the tortilla strips, avocado, and cheese. Add the cilantro as the final touch.
I use these proportions in a 6 quart Crockpot and yield approximately 8 servings. Which makes this a perfect dish for a get together or one to ensure left-overs!
Happy Eating :]