As my previous post suggests, I’m currently going through finals week. My last finals week before I begin my last year of college. But to me, that also means that its a prime time for me to start random projects. Or test recipes that I’ve always wanted to. In this case, it was both! Since its graduation season here on campus, senior portraits are happening and requests for photographs have begun. I decided to shoot two birds with one stone, and splurge a bit as a method of retail therapy to purchase some new shooting gear. More excitingly, I also discovered about 18 pounds of chicken laying in my freezer.. so here we go with that…
I have the world’s best mentor. Her name is Heather Belk. She is the Director of AS Administration at our school, loved by basically everyone who meets her, and is teaching me the ins and outs of student affairs to get me ready. But aside from dealing with a couple hundred of crazy college students, she’s also a wife and amazing chef. Seriously people, I don’t know how she does it. Literally, the best. Not only did she introduced me to slow cooker chicken and help me figure out what to do with this ridiculous amount of chicken, she also inspired me to use my slow cooker more.
This recipe is a result of that. Heather introduced me to a slow cooker recipe (which I can’t wait to share with all of you as soon as I get pictures taken) which lead me to finally getting around to make chicken tortilla soup, one of my staples at any mexican restaurant. Although I do enjoy refusing to engage in any finals-related festivities, I do recognize that I must occasionally indulge myself in my studies. That being said, a slow cooker version of the soup was in place!
This is one of those recipes where you just throw everything in a pot, cross you fingers, walk away and hope it turns out ok. Quite honestly, I’m glad I did walk away since I started this at 4 in the morning, but with over 4000 ratings at 4.5 half stars on allrecipies.com, I doubted anything could go wrong. When I woke up the next day for a brunch, my nose and soon my stomach told me that I was indeed correct.
What I love about this recipe, is how hard it is for someone to mess up. Honestly, throw everything in a pot, and walk away for 8 hours. Feel free to include a bag of frozen corn, a can of drained black beans, or make any modifications you’d like. I’ve made this soup twice already, and both times it was quite delightful. I do caution against cooking the rice with the soup since it turned into chicken tortilla porridge the last time I tried that.
Try it out and let me know what modifications you decide to make!
Slow Cooker Chicken Tortilla Soup
Adapted from Allrecipes.com
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 7 corn tortillas
- vegetable oil
- In a slow cooker, combine all of the ingredients. Leave on low for 8 hours or on high for 4 hours.
- If desired, prepare brown rice an hour before serving. Preheat oven to 400 C. Thinly brush tortillas with vegetable oil and slice thinly. Bake for 10-15 minutes or until crisp.
- Garnish with tortilla chips, avocado, rice, and lime wedges and serve.