This truly is the best Tortilla Soup I've ever tasted. The thing that put it over the top may have been the homemade enchilada sauce. The original recipe called for canned enchilada sauce, which I usually keep in my pantry. I was out of the canned sauce, and I didn't even have any of those little packets for making it either. I did have all of the ingredients to make enchilada sauce, so at 2:30 a.m., I was stirring away in my kitchen. I've included the enchilada sauce recipe after the soup recipe.
Slow Cooker Chicken Tortilla Soup
1 pound boneless chicken -- I used boneless, skinless thighs
1 15-ounce can diced tomatoes -- I used ones with green pepper and onion
1 10-ounce can enchilada sauce (or 1 cup of homemade sauce)
1 4-ounce can chopped green chilis
2 cloves garlic, minced
2 cups water
2 cups chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. back pepper
1 can hominy (or corn)
1/4 cup chopped cilantro
- Place all ingredients in the slow cooker. Stir.
- Cover and cook on high for 4 hours or low for 7-8 hours. (Be sure chicken is thoroughly cooked.)
- To serve, place tortilla chips in bottom of bowl. Ladle soup over chips. Top with cheese, if desired. You can also top with sour cream and/or avocado.
- Eat it by itself, or serve with green salad or guacamole.
Super Simple Enchilada Sauce
(Makes approximately 6 cups)
1/2 cup oil
1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1/4 cup chili powder
1 15-ounce can tomato sauce
3 cups water
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
- In a large skillet, over medium-high heat, heat oil. Stir in flour and chili powder, and reduce heat to medium. Cook for 3-5 minutes, stirring constantly so the flour doesn't burn.
- Slowly, stir in water and tomato sauce. Add spices and stir until smooth.
- Cook over medium heat for 10 minutes, or until slightly thickened.
- Extra sauce can be ladled into pint jars or zipper seal freezer bags and frozen for later use.