Go-To Recipe: Chicken Tortilla Soup

Harrison says only boring people talk about the weather, but I think it’s totally acceptable to mention that it’s been absolutely frigid in Philadelphia the last several days. I’m talking about hurricane-force winds and temps so cold your face feels Botoxed. So anything that warms me up—a cozy blanket, a cup of cider, a bowl of soup—is my best friend. Which is exactly why this Chicken Tortilla Soup really hit the spot.

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I usually leave the Mexican cooking to Harrison, but he was craving this soup and I was itching to make yet another dish in my crock pot. (How my life in the kitchen existed before buying a slow cooker, I’ll never know!) We typically make chicken tortilla soup on the stove with rotisserie chicken, but it’s so hard to find one around here that I decided to try a version that uses skinless chicken breasts instead. The heat from the peppers and enchilada sauce makes this soup ideal for a cold winter night, but the chicken leaves it light enough that you’re not stuffed afterward. And whether you make it on the stove or in the slow cooker, it’s unbelievably easy and tasty.

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The best part? It makes a huge batch, so if you’re just feeding one or two people, you’ll have plenty left over to freeze and heat up later. Check out the finished product and recipe below.

food, cooking, recipe, recipes, soup, soup recipe, chicken soup, chicken soup recipes, tortilla soup, tortilla soup recipe, chicken tortilla soup recipe, crockpot, crockpot recipes, crockpot chicken tortilla soup recipeSlow Cooker Chicken Tortilla Soup

Yield: 6 servings (adapted from Melissa Bakes)

2 frozen chicken breasts

1 can (15 ounces) diced tomatoes and green chiles

1 can (10 ounces) enchilada sauce

1 whole yellow onion, chopped

3 cloves garlic

1 cup water

3 cups low-sodium chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons cilantro

Tortilla chips or strips

Avocado

2 limes

Jack cheese, grated

1. Place chicken, tomatoes, enchilada sauce, onion, garlic, water, chicken broth, cumin, chili powder, salt, pepper and cilantro into slow cooker. Stir and cover. Cook on low setting for 7-8 hours, or on high for 4-5 hours.

2. Remove chicken breasts and shred with forks. Place back into slow cooker and stir.

3. Top with tortilla strips, avocado, limes, cheese and other preferred toppings.

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