There's a few weeks of winter left yet, and it's still that time of year when the comfort of a bowl of soup is the perfect choice for lunch, or dinner. There's just nothing better than a bowl of soup when the temperature drops, and it always feels like a big warm hug! Chicken Tortilla Soup is like that for me, and it's a favorite of mine when I go out for Mexican food.
In seeking the perfect recipe so I could make Chicken Tortilla Soup at home, I put together a recipe that has just the right ingredients and all the flavor I was looking for. And, since I cooked it in my crock pot/slow cooker it was almost effortless with it being so easy to make, and all the while it cooked it was filling the house with the delicious smell of homemade goodness!
This Chicken Tortilla Soup is hearty and filling. A tasty blend of spices adds just the right amount of flavor, and the additional toppings added before serving gives it that extra something special that would surely be missed, if not there! You can leave them off, but I strongly recommend reconsidering that if you do! I mean, how could you do that, seriously? It's even better with the extras!
I added some crushed tortilla chips around the rim of my bowl, then some diced avocado, a squeeze of lime, a nice mound of shredded monterey jack cheese, and for added heat- a sprinkle of diced jalapeno. It was ... Perfect! You can also kick-up the heat of this soup by adding a bit of red pepper flakes or hot sauce, too!
The richness of the broth is a delicious blend of all the flavors within! And, I think it is a nice color and overall the soup is appealing visually.
Also this soup is a great next day 'left-overs' dish that might be even better then!
Chicken Tortilla Soup - slow cooker method
Ingredients:
1 1/2 lbs boneless skinless chicken breasts
4 cups low-sodium chicken broth
1 (14.5 oz) can petite diced tomatoes
1 (4 oz) can chopped green chilies, drained
1/2 medium yellow or sweet onion, finely chopped
2 cloves of garlic, crushed or minced
3 tsp chili powder
2 tsp ground cumin
1 tsp paprika
salt and freshly ground black, pepper to taste
1 (14.5 oz) black beans, drained and rinsed
1 can corn, drained or 1 1/2 cup frozen corn
2 Tbsp chopped fresh cilantro
1 fresh lime, cut into wedges
tortilla chips-pieces, or strips-(see recipe below to make your own.)
Monterrey jack cheese, shredded or a Mexican blend
fresh avocado, diced
fresh tomatoes, diced
fresh jalapeno, seeds and veins removed, then chopped
sour cream
red pepper flakes, tabasco or hot sauce
Directions:
Pour diced tomatoes into slow cooker, add the chicken broth. To that add the onion, garlic, chili powder, cumin, paprika, salt and pepper, and mix together Next, place the chicken breasts into the slow cooker with the other already added ingredients, cover with lid, set to low heat and cook for 5 to 5 1/2 hours, or until chicken is fully cooked. Carefully remove chicken and chop/shred into bite sized pieces, then place back into slow cooker, along with the corn, black beans, and cilantro. Stir gently and allow to cook further until thoroughly heated.
Serve topped with a squeeze of lime, shredded cheese, tortilla strips or pieces, and other optional ingredients.Baked tortilla strips
Ingredients:
corn tortillas
cooking spray, or canola or vegetable oil
salt
Directions:
Preheat oven to 400 degrees. coat both sides lightly and evenly with oil. Stack a few tortillas on top of each other, then cut into approximately 1/4 inch strips. Line a baking sheet with parchment paper or a silpat, arrange strips in a single layer, season with salt, then bake in preheated oven 12-15 minutes, toss at once or twice during cooking, and continue until golden and crisp. Let cool on paper towels, then store in an airtight container.
These could also be fried in oil on the stove top, or in a deep fryer.
Enjoy!...
