Heaven… I'm in heaven,
And my heart beats so that I can hardly speak.
Oh I've seemed to find the happiness I seek,
When we're out together dancing cheek to cheek
We should eat Chicken Tortilla Soup each week.
slightly adapted from Irving Berlin
Who wants to dance cheek to cheek when you can be stuffing your face with tender-cooked, free-range chicken and tasty veggies in a spicy broth with fresh avocado and cilantro, sour cream and cheddar cheese toppings? Ooh ooh and crunchy corn tortilla strips.
The problem with soup is that it's a little more difficult to get a good picture of the complexity of what all is going on in the dish. So I put the soup in a little glass dish and put the toppings on in a layer so you could see better. That's because I'm an INFP. That's the Myers-Briggs personality type that stands for: Introvert, Intuitive, Feeling, Perceiving. INFPs are called the healer, idealist, or dreamer.
"INFPs are introspective, private, creative and highly idealistic individuals that have a constant desire to be on a meaningful path. They are driven by their values and seek peace. Empathetic and compassionate, they want to help others and humanity as a whole."
You see why I need to put the soup in a glass bowl for you?
By the way, do you see a baby turtle in the soup above? (the piece of chicken in the middle). He's facing to the right and has a little horn-shaped, prehistoric-looking nose. I think he's laughing because his mouth is wide open – or is that a piece of corn stuck on his face?
"INFPs never seem to lose their sense of wonder. One might say they see life through rose-colored glasses. It's as though they live at the edge of a looking-glassworld where mundane objects come to life, where flora and fauna take on near-human qualities."
Is this guy standing behind me? Would you call chicken floating in soup "mundane?" I think not. But what do I know? I'm a dreamer and I "see" things in flora and fauna .
Here's some naked Chicken Tortilla Soup. Waiting to get dressed.
Good News! This is a crockpot recipe. Yay! And here's a Make Ahead Tip: I combined all the ingredients the night before, except the corn and chicken which goes in later, and put it in a pitcher. And then in the fridge because we don't want bacteria soup. You can cook the chicken ahead also and have it ready.
Chicken Tortilla Soup
Compliments of JennaDish
from Not Your Mother's Slow Cooker Cookbook
28-oz can diced tomatoes, with the juice
10-oz can red or green enchilada sauce
2 medium yellow or white onions, chopped
4-oz can chopped green chiles, drained
1 clove garlic, minced
3 Tablespoons fresh cilantro, chopped
2 cups water
14.5 oz can chicken or vegetable broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
freshly ground black pepper to taste
1 bay leaf (I consider this optional and left it out)
3/4 teaspoon dried oregano (regular or Mexican)
1 1/2 pounds boneless, skinless chicken breasts (free range or Amish is best)
One 10-ounce can Mexican style corn (I used Green Giant Mexicorn)
vegetable or canola oil for brushing tortillas
cheddar cheese, shredded
Combine the tomatoes, enchilada sauce, onions, chiles, garlic, cilantro, water, broth, cumin, chili powder, salt, pepper, bay leaf, and oregano in the slow cooker. Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 2 1/2 hours.
Add the shredded chicken and corn, cover, and continue to cook on LOW for another hour. Discard the bay leaf.
Meanwhile, preheat the oven to 400oF. Lightly brush both sides of each tortilla with some of the oil. With a knife, cut the torillas into thin strips(or the size you wish). Spread out the tortilla strips on a parchment paper-lined baking sheet. Bake until crisp but not browned, turning once halfway through baking, 8 to 12 minutes.
To serve, ladle the soup into bowl. Sprinkle each serving with tortilla strips and grated cheese. Top with a tablespoon of sour cream or crema Mexicana, then with a few slices of avocado and cilantro sprigs. Serve immediately.