Slow Cooker Chicken Tortilla Soup

Yesterday it snowed and today the sun never did poke out, so it was a perfect soup day. I love LOVE chicken tortilla soup. I've been playing with a couple of slow-cooker recipes (because lets be real, as busy moms sometimes we just want dinner to be easy but still delicious). A friend of mine who also has a blog posted this recipe a couple weeks ago and it is for sure my new favorite at the moment. The secret to this one, enchilada sauce, seriously adds a depth of flavor that I had never achieved before. I didn't use the cup of water and just did a full box (32oz. of chicken broth). Next rainy day set your crock pot for 8 hours on low with all these ingredients and you will have a delicious and nutritious dinner to enjoy. The only work will be cleaning the crock-pot. Enjoy! ;)

http://cocinasistas.blogspot.com/2011/01/slow-cooker-chicken-tortilla-soup.html

Ingredients:

1.5 lbs boneless skinless chicken breast

15 oz can diced tomatoes
10 oz red mild enchilada sauce
1 yellow onion, chopped
4 oz can chopped green chilies
15 oz bag frozen corn
3 cloves of garlic, minced
32 oz low sodium chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
2 tbs fresh cilantro, chopped
1 bay leaf

Preparation:

Combine all ingredients in the crock pot. Stir and cover. Cook on low for 7-8 hours.

After 7-8 hours, remove chicken breasts and shred with two forks, return chicken to soup and stir.

Served with any of the following toppings: shredded cheese, sour cream, lime wedge, avocado slices, tortilla strips sautéed in olive oil, fresh cilantro, or what ever else sounds good to you!

Comforting potato, leek, and fresh herb soup, served with giant croutons.

This weekend was the first weekend of rain for us here in southern California and it was just what our tired bodies needed. A warm pot of soup and a movie. So Zac and I headed to mothers market (similar to a whole foods just not as big) to see what veggies we could find. The leeks looked divine and that was it we were making leek and potato soup. Though I’m not really the type to puree my soups, I like to see the vegetables and be able to bight into each burst of flavor. So my soup is very different from your typical leek and potato soup. With the fresh herbs and delicious vegetables this soup does not lack any bit of flavor, and the large croutons with melted butter are perfect for dipping into this delicious soup.


3 tsp butter, and one extra tsp to spread on the soup
2 tsp extra virgin olive oil
1 onion (chopped)
3 leeks (thinly sliced)
3 cloves of garlic (minced)
6 stocks of celery (sliced)
7-8 red potatoes (chopped into quarter inch chunks)
6 medium portabella mushrooms (quartered, similar size to potatoes)
4 sprigs of fresh thyme
1 sprig of rosemary
1 bay leaf (dried)
8 c vegetable stock (2 32oz. boxes)
rosemary ciabatta
Salt and pepper to taste

In a large pot melt butter and add extra virgin olive oil over a medium flame. Next add onion, leeks, and garlic. Cook until translucent (about 5 to 7 minutes). Next add celery and potatoes continue to cook for about 4 minutes, add mushrooms and sauté for another 4 minutes. Salt and pepper.

Next add stock, thyme, rosemary, and bay leaf. Cover and let simmer for about 25 to 30 minutes. About 5 minutes before you are ready to serve your soup, get your ciabatta bread toasting in the broiler. Top with butter and serve with soup.