Saturday, November 7, 2009

Souper Saturday

Since I'm not going to be home until late this afternoon, I figured a slow cooker recipe was a good idea for today. This one is yummy!!

This is my own version of a recipe I found on a website, but I've modified it a bit from the original just because I didn't like some of the ingredients. Feel free to mess around a bit, it's EASY PEASY and hard to flub, just add what you like and turn on the good ol' crock pot.

Slow Cooker Chicken Tortilla Soup


1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 medium onion, chopped
1 jalepeno, finely chopped and seeded
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
pinch of oregano 
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
1/4 cup shredded cheddar cheese 
7 corn tortillas
vegetable oil

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

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.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. 
(Another option is to add in black beans or another type of bean you like for a bit more of a Mexican style flair, also, feel free to sub whatever pepper you like for the jalapeno)

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