It’s been about 6 hours since I had this delicious soup for dinner. I haven’t stopped thinking about how awesome it was. Perfectly blended spices and rich chicken flavor combine in a soup that (in my humble opinion) could best any Mexican restaurant’s version of this south-of-the-border classic. As incredible as it tastes, you’d think it requires slaving away in the kitchen all day. But you’d be wrong. Your slow-cooker does all the work. Just throw it in and let the magic happen. The only effort required is the homemade tortilla strips . (sigh) Yes, you could certainly substitute regular corn chips I suppose – but with your soup practically making itself, come on…you can handle making the tortilla strips. Really. You can do it. They are the perfect crunchy topper to an absolutely fantastic meal. Happy Cinco de Mayo! I know, I’m a few days early…I like to stretch out celebrations as much as possible!Depending on how much salt is in your broth (canned from the store will have more sodium than if you’re using homemade) – you may need to cut back on the salt a little. I suggest adding half the salt (1/2 teaspoon) at the beginning of cook time and taste testing when you shred the chicken. Add more salt if you feel it needs it. Also – pay attention to the ounces on the enchilada sauce. Make sure you only put in 10 oz if you have a 14.5 oz can. I almost dumped my whole can in…then realized it was bigger than the recipe called for a the last moment. Whew! Disaster averted!
1 pound frozen chicken breasts
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
1/4 cup water
2 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
1 (14.5 oz) can white or black beans
7 corn tortillas
sour cream, guacamole, shredded cheese (for garnish)
- 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, beans and cilantro. Cover, and cook on Low setting for 7 to 9 hours or on High setting for 4 to 5 hours.
- Remove chicken breasts 30 minutes prior to serving and shred with two forks. Return to slow-cooker and stir through.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. For a lighter version, cut tortillas then spray with PAM.
- Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, top with guacamole, sour cream and cheese – then sprinkle tortilla strips over soup.