This week I decided to go for slow cooking, rather than the fast cooking I have been experimenting with lately, and made a chicken tortilla soup in the slow cooker.
I fell in love with this soup whilst staying in Houston last year. I’d never seen a tortilla soup previously, but it’s fairly common to see on the menu in most pubs and family restaurants.
With a combination of tomatoes and chicken, a hint of lime and chilli, infused with melted cheese and topped with crunchy tortilla strips, it’s just like eating a liquid enchilada! And, it’s just as delicious!
I based this dish on this recipe I found on allrecipes.com via Pinterest. There is only a tiny bit of preparation, and it really was one of the easiest soups I’ve made.
2 small chicken breast (approximately 500g), cooked and shredded **
1 can whole peeled tomatoes, crushed
300g enchilada sauce
1 medium onion, chopped
2 cloves garlic, crushed
2 fresh green chillies, sliced
2 C water
2 C chicken stock
1 tsp cumin
1 tsp chilli powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 Tbs chopped coriander (cilantro) leaves
200g frozen corn kernels
1 tsp lime juice
4 corn tortillas
1/2 C Mexican cheese mix (found in the local supermarket, am sure plain cheddar would be fine)
**You could use a BBQ chicken and make it even easier!
|Most of the preparation done, really. Right here|
After preparation, place all of the ingredients, except tortilla, cheese and vegetable oil, into a slow cooker. Cover and cook on the Low setting for 6-8 hours (or on High setting for 3-4 hours).
As getting closer to serving time, preheat your oven to 200 degrees, Celsius (400F).
Lightly brush both sides of the tortilla with oil. Cut the tortilla into strips, about 1 cm in width. Spread them over a baking sheet. Cook in the oven until crisp, about 10 minutes. *If you let the tortilla strips sit for a further 5-10 minutes, they will go crispier.
|Cut into strips and ready for the oven.|
To serve, add some cheese into the soup and sprinkle with the tortilla strips and a garnish of lime.