Monday, September 28, 2015

Slow Cooker Tortilla Soup

This soup is very close to the ones I loved to eat at Apple Bees and Max and Erma's Restaurant.  The soup is ideal to cook via the slow cooker where the flavors from the spices and vegetables can slowly blend.  I serve it with Baked Tortilla Strips rather than the deep fried ones used in those aforementioned restaurants. You can also just top the soup with crushed corn chips.

The weather is getting more chilly these days and this soup will give you comfort and warmth on those days or any day for that matter.

Slow Cooker Tortilla Soup

8 servings


  • 1 lb skinless, boneless chicken breasts
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups water
  • 2 chicken bouillon cubes
  • 1 -15 oz can tomato puree
  • 2-3 tsp jalapeno pepper, minced
  • 1 red or green pepper or 1 small piece roasted red pepper from a jar (optional)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp sugar or splenda
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 tbsp cornstarch
  • 4 oz cream cheese, low fat or 1/2 cup cream or half and half
  • 1 cup shredded cheese
  • 6 -4 inch corn tortillas,1/4 inch strips, fried or you can use crushed corn chips 
Mix all the ingredients in a slow cooker bowl except the cream cheese, shredded cheese and corn tortillas. Cook for 4 hours at high setting or 8 hours at low setting.  I cooked mine for 2 hours in an Aroma brand rice cooker/slow cooker at slow cooker setting..

At the end of cooking, add the cream cheese and the shredded cheese and mix thoroughly.  Serve the soup topped with deep fried or baked corn tortilla strips (recipe below) if you like.  You can also use crushed corn chips.

Baked Tortilla Strips

Stack 2 4-in tortilla and then cut in half.  stack the halves and then cut into 1/8 inch strips. Spray with cooking spray and sprinkle with salt and pepper.  Toss and bake in single layer in a pan for 3 minutes at preheated 350 degree oven.

Nutrition Facts below are for the soup only without the tortilla strips or chips.

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