This recipe is becoming one of my absolute favorites and has worked its way into my fortnightly dinner rotation. The soup reminds me of some fabulous tortilla soup I used to get at a little restaurant on the Texas-Mexican border. I've been trying to find a suitable replacement for it ever since moving away from Texas. This one is great because you just throw all of the ingredients in the slow cooker, and you're done! I'm loving it!
Slow Cooker Chicken Tortilla Soup
Ingredients
- 1 pound shredded, cooked chicken
- 2 (15 ounce) cans diced tomatoes and green chiles
- 1 (14 oz) can hominy (substitute another half package of frozen corn if cannot find)
- 1 (14 oz) can black beans
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- tortilla chips (crushed)
- vegetable oil
- 1 package instant rice
- shredded cheese
- sour cream
Directions
*Place chicken, chiles and tomatoes, enchilada sauce, onion, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, hominy, black beans and cilantro.
*Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
* To serve, add rice and a dollop of sour cream to each bowl. Sprinkle tortilla chips and shredded cheese over soup.
(Recipe adjusted to my own tastes from the original by Elena on Allrecipes.com)
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