Now that it’s getting cooler, it’s time to take out the slow cooker. For my first slow cooker meal of the season, I made chicken tortilla soup. This was my first time making it, but it’s been on my “to-make” list for a while because I love ordering it when I’m out. I love slow cooker recipes, because they are usually fairly straight forward and once you pop all the ingredients in you can leave it for hours (for the most part) while you do other things.
The recipe I used was from All Recipes. For the most part, I stuck with the original recipe, but did make a few little changes.
I bought a rotisserie chicken at the supermarket, but since I also wanted to make chicken sandwiches to go with the soup, I didn’t want to use up all the meat. So to supplement this fresh chicken in the soup, I used frozen chicken breasts.
First, I cut up the roast chicken and weighed it to get a rough idea of how much I was putting in/taking out for sandwiches.
Next, I put all the ingredients into the slow cooker, except for the cooked chicken. I decided to put the frozen chicken in first and didn’t add in the fresh chicken until much later on. I also substituted the water for more chicken broth to keep the soup sweet instead of watered down.
About, 15 minutes before the soup was finished cooking, I began making the tortilla strips. I used flour tortillas instead of corn. First, I brushed the tortillas with oil and then cut them into strips for baking. I left them in the oven for a tad too long so they came out a little browner than I wanted, but luckily they didn’t burn, so all was not lost.
The soup was finally done and made for a delicious, warm and cozy Sunday evening meal! The soup had a hint of heat/spice and I could’ve gone for a little more spiciness, but I think it came out good regardless. It’s definitely going to be a nice meal to go back to when winter hits and I want a hot and filling meal!