Thursday, February 3, 2011

Recipe of the Week: Crock Pot Chicken Tortilla Soup

One of the best things we eat while we are in Mexico is Tortilla Soup.

I'd give anything to have the recipe from Pueblo Bonito, but after three years I have given up trying.

I've posted Tortilla Soup before, but this time I found a recipe that I can cook in the crockpot.


CrockPot Chicken Tortilla Soup
Recipe Courtesy of

1 pound shredded cooked chicken (buy a rotisserie chicken and call it good)
1 15 ounce can of whole peeled tomatoes
1 can (10 oz.) enchilladas sauce
1 medium onion, minced
1 4 oz. can diced green chiles
2 cloves garlic, minced
2 cups water
1 14.5 oz. broth (chicken or vegetable)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 black pepper
1 bay leaf
1 10 oz. package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Optional: shredded cheddar cheese, sliced avocado, sour cream

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low crock pot setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400F. Cut tortillas into strips, then spread on a baking sheet. Lightly brush strips with oil. Bake in preheated oven until crisp, about 10 to 15 minutes.

To serve, sprinkle tortilla strips over soup along with optional ingredients.

Recipe courtesy of Allrecipies; if anyone out there has the Pueblo Bonito Tortilla Soup recipe, send me an e-mail. I'll be forever grateful!
Image courtesy of Google Images