I love fall. When the clocks turn back and the thermostat starts dipping, I become almost giddy. Time to put on my slippers and get cracking on something warm and cozy to make. Thank goodness my sometimes picky eaters love soup, and Crock-Pot Chicken Tortilla Soup is a winner with them.
You don’t need to brown the chicken, but I did to see if I liked it better that way. It does make for a chunkier soup, but otherwise, I didn’t see much of a difference with this extra step. If you don’t want to do any cooking at all, just add the chicken breast to the slow cooker, and shred it later when it is fully cooked and easy to pull apart with a fork.
Aside from the browning, all you need to do is add the ingredients to the slow cooker and cook on High for 4 hours, or Low for 8. That’s it.
I think part of the reason this soup is pretty darn good is because of my battle-weary crock pot. This soup is made for slow cookers because that low, slow heat brings all the flavors together.
The result, pure heaven.
What a great meal to make. Everyone loved it, and we had a nice, hearty dinner without any fuss.
This recipe calls for two things that are common in Mexican cooking: red sauce and hominy. Hominy is a food made from corn kernels soaked in lime so that they puff up. It is the basis for grits and corn tortillas, and use in other authentic Mexican dishes such as menudo. Both these ingredients make this soup outstanding.
Be sure to tuck some crispy tortilla chips into the soup before serving. Some will be crispy, and others will soften and add more corn flavor to the soup. If you like, you can serve with additional corn tortillas on the side.
- 2 large boneless, skinless chicken breasts (about 1 lb), cut in bite sized pieces
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, peeled and diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen roasted corn kernels
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (15 oz) can white hominy
- 1 (7 oz) can fire roasted, diced green chile peppers, drained
- 1 (10 oz) can red enchilada sauce
- 1 quart (about 4 cups) chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- tortilla chips, slightly crushed
- ½ cup fresh cilantro, chopped
- limes (for serving)
- In a skillet, brown the diced chicken in the extra virgin olive oil for about 10 minutes, or until browned. Add to crock pot.
- While chicken is cooking, dice onions and garlic and add to crock pot.
- Add the rest of the ingredients except the tortilla chips, cilantro, and limes.
- Cook on high for four hours or low for eight hours.
- Right before serving, add the cilantro and tortilla chips to you liking.
- Serve with lime wedges.
Adapted from Allrecipes.com.