Corny Jokes and Slow Cooker Chicken Tortilla Soup
Say it with me everyone, “Yay it’s Friday!!!” Let’s take a moment and do a happy dance, shall we?
Okay, I want to talk a little bit about corn because I have been cooking with it all week. We made summer corn grits and BBQ shrimp, Marque Choux soup, and The Pioneer Woman’s hot corn dip! Whew! You’d think we would be sick of corn by now but it’s just too good (and cheap) to pass up!
This recipe for slow cooker chicken tortilla soup is one of my favorites. I often use a whole chicken in place of boneless, skinless chicken breast because it’s cheaper and the flavor from the bones makes the broth simply divine. However, if you’re watching your calories or you don’t like chicken skin, simply follow this recipe as-is and you’ll be all set!
But before I leave you with this easy-peasy recipe I want to share a “corny” joke with you that my little girl taught me:
What did one hat say to the other?
You stay here. I’ll go on a head!
I couldn’t resist sharing it with you. 😀 It’s so corny it makes me chuckle every time. Anyway, keep that smile on your face as you toss all of these inexpensive, yet tasty ingredients into your slow cooker for dinner and have a wonderful weekend everyone! ❤
Slow Cooker Chicken Tortilla Soup
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 2 banana peppers, chopped
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.25 ounce) can reduced-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable cooking spray
- Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
- Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.