Wednesday, August 31, 2011

What's Cookin' Wednesday - Crock Pot Chicken Tortilla Soup!

For my first edition of What's Cookin' Wednesday, I'm using my chicken tortilla soup recipe because 1) it's awesome and 2) it's what I'm actually making for dinner today. That would be why I'm posting it so late because I actually had to finish it in order to get a picture of the finished product. Such a planner I am.

This is the best chicken tortilla soup and it's so easy because all you do is open a bunch of cans, throw in some chicken breast (which can be frozen) and in 6-8 hours you have yummy deliciousness. This is so good that I've never had anyone eat it and NOT ask for the recipe.

You need all the ingredients shown here, plus chicken breast and a bay leaf. (In a perfect world, I would have remembered to take the picture before I started, instead of remembering after everything was in the crockpot and digging around in the garbage for the empty cans and also realizing I had zero bay leaves left in my spice cabinet. Oops. Oh, and you need some minced garlic too - about two cloves, one small chopped onion and two cups of water. I also add some ground red pepper because we like a little more spice but this soup also has a slight kick without it.)

Once you put all of your ingredients in the crockpot and stir, it will look like this:

Set the crockpot to low if you want to cook 6-8 hours, or high if you want to cook for 3-4 hours.

Just before serving, remove the chicken breasts and shred with a fork.

Return the chicken to the crockpot and stir.

Serve topped with tortilla chips, shredded cheese, sour cream, etc.


- 1 lb chicken breast
- 1 small to medium chopped onion
- 2 cloves minced garlic
- 2 cups water
- 1 32 oz carton chicken broth
- 1 can enchilada sauce
- 1 small can diced green chiles
- 1 can of whole kernel corn, drained
- 1 can diced tomatoes
- 1 t ground cumin
- 1 t chili powder
- 1 t salt
- 1 t black pepper
- 1 bay leaf

Place all ingredients in crock pot and stir. Cover and cook on low 6-8 hours or high for 3-4 hours.

Just before serving, remove chicken breast and shred. Return to crock pot and stir.

Serve topped with tortilla chips and shredded cheese.


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