Tuesday, October 20, 2009

All those in favor of tasty & quick Mexican flavored soup say "Aye"!

Aye Aye!

I love Mexican food... so much so that I dream of visiting Chicago one day just to go to Rick Bayless' restaurant!

I adapted this recipe from one I found on a website that is put together by the local Nest board and it is certainly a great resource for all sorts of deliciousness!! I'm always looking for good slow cooker recipes since I work late and the husband's idea of cooking a good meal is calling for takeout.

Enjoy :)

Slow Cooker Chicken Tortilla Soup



  • 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 chili powder

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 (10 ounce) package frozen corn

  • vegetable oil


  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with chili powder, salt, pepper. Stir in corn. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

  2. Serve with a dollop of sour cream and avacado slices.

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