Wednesday, August 7th, 2013 - Chicken Tortilla Soup

Recipe: From The New Slow Cooker, pg. 100

1 can (15 oz.) crushed tomatoes
1 yellow onion, coarsely chopped
3 garlic cloves, smashed
1 jalapeno, seeded and chopped coarsely
5 1.2 cups chicken stock
1 lb (7 pieces) boneless, skinless chicken thighs
2 limes
1 teaspoon red wine vinegar
1 teaspoon ground cumin
4 bay leaves
salt and pepper
1 can (15 oz.) of corn
1 avocado
cilantro
tortilla chips


In a blender, combine tomatoes, onion, garlic, jalapeno and 1 cup of the stock.  Process until smooth.  Pour in a slow cooker.

Add the chicken thighs, remain 4 1/2 cups stock, the juice of 1 lime, cumin, bay leaves, salt, and pepper.  Cover and cook on low for 5 hours.

Transfer chicken pieces to a large cutting board.  Shred the chicken and add back to the sow cooker.  Add the corn and cook for another 15 minutes.

Remove and discard the bay leaves.  Serve with avocado, cilantro, extra lime, and tortilla chips.




This was much better than any other recipe I've made so it's a keeper.  I would add less crushed tomatoes and more broth.  It made enough for 7 bowls of soup, or two dinners for two and one lunch.  This took 30 minutes of prep time in the morning and another 15 or 20 minutes in the evening.