Mmm…I want some soup just looking at that picture. I’ve never ordered Tortilla Soup in a restaurant, because I never knew what was in it! Then I gave Stephanie
Slow Cooker Tortilla Soup adapted from this recipe1 1/2 cups cooked chicken1/2 onion, chopped1 cup frozen corn2 green onions, chopped2 cans Ro-Tel tomatoes with green chiles (in lieu of cayenne)4 garlic cloves, chopped1/4 tsp crushed red pepper flakes1 tsp cuminsalt to taste3 cups chicken broth (homemade or not)for garnish: sour cream, shredded cheese, tortilla chips/stripsEasy recipes are my favorite–dump everything in the slow cooker, give it a good stir, and cook on high for 6 hours or low for 8-10. It tastes even better the next day, if we have leftovers. I serve it with some cornbread on the side.
I’ve made this twice now doing a two-step process that takes 2 days (or one long day). I buy the .98./lb chicken thighs (bone-in), and cook them in the crockpot with a little onion, carrots, celery, and 6 cups of water. I let that cook for 8 hours on low, and that gives me homemade chicken broth plus a bunch of cooked meat. It takes only 2 thighs to get 1 cup of cooked chicken. Then I freeze the cooked shredded chicken and use it for quesadillas, salads, or soups.
This recipe is linked up to MomTrends Recipe Swap, At the Well’s Tempt my Tummy Tuesday, All the Small Stuff’s Tuesdays at the Table, Gluten-Free Homemaker’s GF Wednesdays, and Beauty & Bedlam’s Tasty Tuesdays.
Can you make the chicken broth from the cubes?? Or does it need to be canned???
Arria, I’ve used all kinds of chicken broth–cubes, powder, canned/boxed or homemade. Just 3 cups however you get it!
Dude— you are alllll over Pinterest!!!!
how many thighs do you put in with the 6 cups of water?
I just squeeze in as many as will fit! Usually the big pack is 3-4 lbs, so I use almost all of them in my 6qt slow cooker.