I can’t take credit for the photo, visit FramedCooks for her version of the recipe
A friend passed this recipe along and I have to say it was an instant favorite. I love tortilla soup, and this one is super quick and healthy. I threw all the ingredients together in the crock pot this morning in under ten minutes and had delicious soup waiting on me when I got home from the gym. The soup is pretty hardy, I had a big bowl for dinner.
The original version is somewhere on the interwebs, I can’t find the exact one I tweaked…but I’ll tell you what I did. The recipe is very adaptable, use what you got!
Into the crock pot:
2-3 raw chicken breast (whole breast thawed or partially frozen in my case. I use 3 because hubby uses extra meat in his tacos)
1 poblano pepper, rough chopped 1 inch dice (about 1/2 cup)
1 10oz. can red enchilada sauce
1-2 cups liquid (I used beef broth because it was in my fridge, substitute chicken broth or water..add more to taste if you like your soup more liquidy..or your crock pot runs out of room..really there are no rules here!)
1 can diced tomatoes (or rotel)
big pinch of cumin
big pinch of southwest blend (penzy’s if you got it, skip if don’t)
glove of garlic, diced or on micro plane
1 cup frozen corn
small pinch coco powder (makes it kind of smokey like a mole sauce)
bay leaf (optional)
Stir, cover, and cook about 5-6 hrs on low. Mine cooked a little longer, more like 8 hours, and it was fine. Then bask in your glory when you come home and dinner is waiting for you. Oh, when done cooking, chicken is cooked thoroughly and your house smells like a Mexican cantina, remove the chicken from the liquid and shred with two forks. Add meat back to soup (or reserve some for tacos) and stir, then serve. I like to top my soup with some shredded cheese and cilantro leaves. Crushed tortilla chips or strips and a squeeze of lime would have been nice if I had any.
If you can get your significant other to pour you a tall margarita and answer to Jose, I think that would round out this recipe nicely 🙂