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 bland or just kind of meh. When you have 8-10 servings, “meh” 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. Enter this slow cooker chicken tortilla soup recipe.
When I found a high-rated slow cooker chicken tortilla soup recipe at Allrecipes, I had high hopes. Generally, I’m not a fan of Allrecipes 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 something 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
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
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
2 cups water
2 cups of chicken broth or stock
1 pound shredded, cooked chicken
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10-ounce package frozen corn
1 14-ounce can black beans (optional)
- In a medium saucepan, heat the olive oil over medium high heat. Add the onion, garlic, and chopped green chili peppers. Once the onion has softened and is translucent, add spices. Cook one more minute.
- Add tomatoes, enchilada sauce to a food processor or blender. If you prefer your soup to be less chunky, add the sauteed onions, garlic and chopped green chilies to the blender as well.Blend until smooth.
- Add the blended mixture and the onion, garlic, and chilies to your crockpot (if kept separate). Add water, broth, salt, pepper, bay leaf, frozen corn, and black beans.
- Set it on low for eight hours.
To serve: Add tortilla chips, avocado, cheese, and/or sour cream to your slow cooker chicken tortilla soup. Then add more avocado.