Tortilla soup

Get: 1.5 lbs chicken thighs 1 can diced tomato 1 can diced green chili 1c corn 4 cups chicken stock 1 yellow onion, minced 1 red bell pepper, minced salt, pepper, chili powder, cumin, garlic powder , oregano, lemon Do: season chicken with salt, pepper, chili powder, cumin, oregano saute in soup pot with oil until tender, set aside saute onion and bell pepper in same pot until tender add canned tomato and chili add chicken stock add corn bring to boil season with additional chili powder, garlic powder, lemon, etc add chicken and simmer some more serve over tortilla chips with cheese Results: I tried both the slow cooker method and the above stovetop method. The chicken in the cooker was dry and tasteless. I also made it wayyyyy too hot, I think by mincing a whole jalapeno into it. Also I think the adobo sauce was really hot. The stovetop method tasted good I thought. With these 1.5lbs meat + 2c broth, the soup is really thick, more like glop or thick stew. I changed this to 4c of broth to make it more like a soup. References: http://allrecipes.com/recipe/89539/slow-cooker-chicken-tortilla-soup/ http://thepioneerwoman.com/cooking/slow-cooker-chicken-tortilla-soup/