When autumn starts to bring cooler weather and evenings packed full of activities for the family, I rely more and more on our crockpot to keep healthy meals possible for our family. This hearty soup is great for filling even the hungriest of kiddos after their busy day – or just for cozying up together for a night in. We serve it with soft flour tortillas and/crackers on the side.
Inspired by my trip to Houston a few years ago for the International Quilt Show with Caroline and Maya Road. It was my first time trying the amazing Tex-Mex food they’re so famous for. I’m not ashamed to admit that the city of Houston has somewhat stolen my and my family’s heart. We’ve since been to visit together and are huge fans of their NBA basketball team.
This soup has a deep, rich flavor using only a variety of peppers – which surprised me! Don’t be afraid of heat – the cream in the soup definitely mellows it out, and even our youngest son, who thinks the mildest of salsa is “spicy”, loves it. It’s perfect with a few warmed tortillas on the side for dipping, and a side of rice and beans is optional. And if timing is better for you, it’s easy to make this on the stove in about an hour, too.
Crockpot Chicken Tortilla Soup
1 can chopped green chilis
2 T unsalted butter
1 Anaheim pepper, deseeded and diced
1 red bell pepper, deseeded and diced
1 tsp cumin
1 tsp dried oregano leaves
3 T sweet chili powder
1 tsp granulated garlic
1/4 c. all purpose flour
1 quart chicken stock/broth
2 c heavy cream
2 c potatoes, peeled and diced
3 medium sized chicken breasts
1 bag frozen corn
1 can cream style corn
1/2 c shredded cheddar cheese
1/2 shredded Monterey Jack cheese
Melt the butter in a skillet on the stove over medium heat. Add the peppers and cook, stirring, until they become clear. Add the dry spices and flour, and stir. Remove from heat and set aside.
Pour the chicken stock, heavy cream, potatoes, corn, cream style corn, and sauteed pepper mixture into the crockpot, set to to high. Add the raw chicken breasts, whole. Cook for two hours on high after the ingredients come to a boil – mine usually takes about 4 hours total, depending on how full the crockpot is, and how long it takes the ingredients to come up to temp.
Thirty minutes before serving, remove the cooked chicken breasts, dice, and return to the pot. Sprinkle the cheeses over the cooked soup, replace the cover for fifteen minutes and allow the cheeses to melt. Stir the cheeses into the soup, and it’s ready to serve with warmed flour tortillas, your favorite crackers, or a side dish of white rice.
We love this – it’s a total family favorite that everyone requests often, and despite a bit of working around the last thirty minutes before serving, it’s very easy. Enjoy!