Ahh! I’m a day late in posting this week’s challenge. Ah, well. Week 3’s theme was soup! I’ve never made a soup. Well, I have but it was straight from a can. I was super excited about this theme, but couldn’t decide on what soup to make. I wanted potato and leek, but that calls for an immersion blender which I don’t have (who has that just laying around in their kitchen?!?). So, I decided upon one of my favorites- chicken tortilla! Bonus! It’s a crockpot recipe!

Here are the ingredients and the recipe:

1 pound shredded, cooked chicken

1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn

1 tablespoon chopped cilantro

7 corn tortillas

vegetable oil

Black beans! (my personal addition)

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Verdict? Not amazing, but good. A little too watery. If I make it again, I’ll cut 3/4 cup water out of the recipe. I bought tortilla chips instead of making them. I know, I know! But I have a really good excuse! The corn tortillas, though cheap as hell, came in a 30 pack. I would never use them and I hate being wasteful so I bought a bag…of Scoops! Which sadly I can devour in an evening.