Chicken Tortilla Soup
Chicken tortilla soup is Mexican-inspired comfort food at its finest. It has tender shredded chicken, spicy tomatoes and green chilies, black beans and mexicorn all slowly cooked in red enchilada sauce. If that’s not enough, the soup is topped with crispy fried tortillas and your favorite toppings. What could be better?
Chicken Tortilla Soup
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When I’m in the mood for some Mexican-inspired food, I immediately turn to this chicken tortilla soup. There is just something about this slow cooked soup that puts me in a good mood. It’s definitely good mood food. I love this soup for many reasons; the top reason being how easy it is to make. You literally have to throw everything in your crock pot and let it cook. The hardest part is chopping the onion. Even then, you can use pre-diced frozen onion and it’s even easier.
I love making soup in the fall and winter because you can never go wrong with a hot bowl of soup and these pots of soup make at least 2 dinners worth for my family, which means I don’t have to cook the next night. It’s a win-win. You know what’s also a win-win? Versatility. This soup was made to be versatile. You can add or subtract anything you’d like, and it will still taste delicious. You have to leave the crispy tortillas, though. They are a must. They provide the ultimate crunch to the top of the soup and are so addicting, you may just eat them all out of the pan before you put them on your soup! Not that I’ve ever done that before…!!
How to make this soup
Chicken: You can use chicken breasts or boneless thighs for this soup. Also, leftover rotisserie chicken works well.
Spiciness: If you don’t like spicy food, or want to tone down the spicy, you can use regular diced tomatoes instead of spicy rotel tomatoes. Or you can use one can of each. Also, if you want the soup to be spicier, you can use spicy enchilada sauce and/or add an extra can of green chilies to the soup.
Toppings: This soup tastes delicious with not only the crispy tortillas, but also any other toppings you would normally put on a regular enchilada. Avocado, sour cream, cheese and olives would be some great choices.
For the soup:
- 1 pound chicken breasts or thighs
- 2 (10-ounce) cans Rotel tomatoes with green chilies
- 1 (28-ounce) can red enchilada sauce
- 2 (11-ounce) cans mexicorn
- 1 (15-ounce) can black beans, rinsed and drained
- 1 medium onion;, diced
- 2 cloves garlic, minced or 1 tablespoon jarred minced garlic
- 2 cups chicken broth
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 packet dry fiesta ranch mix
- salt and pepper, to taste
For the crispy tortillas:
- 6-8 corn tortillas, cut into strips
- 1 tablespoon vegetable oil
- Place all ingredients under “for the soup” into slow cooker and cook on high for 4 hours or low for 8 hours.
- Just before the soup is finished, heat vegetable oil on the stove. Add the tortillas and fry until crispy. Remove from heat and place on a paper towel and sprinkle with salt.
- When soup is finished cooking, shred the chicken and place back into the slow cooker.
- Serve with the crispy tortillas and your favorite toppings.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 179 Total Fat 6g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 4g Cholesterol 47mg Sodium 505mg Carbohydrates 14g Net Carbohydrates 0g Fiber 3g Sugar 1g Sugar Alcohols 0g Protein 17g