I’m always trying and usually failing to make my life more functional, which is why the slow cooker has always appealed to me. There’s only one problem: Most of the meals I attempt are rather bland or just OK. When you have 8-10 servings, OK does not cut it. So I’m always on the look out for tasty slow cooker recipes that don’t use can after can of condensed soup or other highly processed ingredients.
When I found a high-rated tortilla soup recipe at AllRecipes.com, I had high hopes. Generally I don’t like All Recipes because it’s information overload. Too many people go a bit crazy changing everything about a recipe then post a review saying they loved the recipe after changing a dozen things and suddenly the only thing that has stayed the same is the fact that they made the recipe in the kitchen. But the tortilla soup recipe seemed to get a lot of “made the recipe as is and it was great,” reviews, so I took the plunge.
My first attempt was OK, but as usual the favors were bland and the consistency was not soup-ish enough for me. So I became “that guy” and went ahead and changed the entire recipe. This adds a few steps to the slow cooker process, but I think it’s worth it.
SLOW COOKER CHICKEN TORTILLA SOUP
Step 1: Saute the onions, garlic and chile
1 (4 ounce) can chopped green chile peppers
1 medium onion, chopped
2 cloves garlic, minced
1 TBSP of olive oil
1 teaspoon cumin
1 teaspoon chili powder
In a medium saucepan, heat the olive oil over medium high heat. Add the onion, garlic, and chopped green chili chili peppers. Once the onion has softened and is translucent, add spices. Cook one more minute.
Step 2: Prepare the broth.
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
2 cups water
Approximately 2 cups of chicken broth or stock.
Add all ingredients to a food processor or blender (or you can do what I did which was put it all in a big mixing bowl and get out your immersion blender because it excites you as a kitchen appliance). Blend (or process) until smooth. Add to your slow cooker.
Step 3: Add all other ingredients to your slow cooker.
1 pound shredded, cooked chicken
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10-ounce package frozen corn
1 tablespoon chopped cilantro
Step 4: Pour the broth into the slow cooker over the other ingredients. Set it on low for eight hours.
Remember to add tortilla chips and as much avocado as your little bowl can handle.