My friend, Martha, raves about her Chicken Tortilla Soup. Not only is it easy to make – you use your Crockpot – but she also talks about the fact that all of her grandchildren love it. I was interested because of these two reasons and also because it is filled with healthy ingredients.
I adapted the original recipe to fit into my 4-quart Crockpot and to accommodate my family’s particular tastes. I’ve already made this soup several times – it’s perfect for busy weeknights especially since it’s been really cold here – and DSH and our youngest daughter (and pickiest eater) love it! One night we shared a batch with our youngest daughter’s fellow workers at the pizza parlor. One of the owners exclaimed, “The Chicken Tortilla Soup was the best I have ever had.” Good enough feedback for me to want to share the recipe.
I was unable to link back to the original recipe supplied to me by Martha, so I am unable to give proper credit to the original source. There are tons of great Chicken Tortilla Soup recipes out there, but this one has a permanent spot in our meal rotation.
Chicken Tortilla Soup ingredients. These are common, everyday items available in all grocery stores.
The most time consuming part of the preparation is dicing the onion. Basically, you through everything into the pot, add the stock, insert the chicken, cover and cook. Your home will smell delicious!
Note: I have a 4 quart Crockpot and the ingredients listed in the recipe that follows completely fills my Crockpot to the top. If you have a slightly larger Crockpot, you can add additional stock or water. You will end up with a soup that is a little less thick, but still very good.
Prior to serving, remove chicken, shred with a fork, and return to the soup. Stir, taste, and add salt to taste. I use unsalted stock so I needed to add about 1 teaspoon of salt.
To serve, put some crushed tortilla chips into the bottom of a bowl, add the soup, and top with more crushed chips, shredded cheese, sour cream, and fresh cilantro.
Martha’s Crockpot Chicken Tortilla Soup
Adapted from a recipe on Pinterest (link expired)
Serves 6 to 8
1 medium sweet onion, finely diced
2 15-ounce cans black beans, rinsed and drained
2 10-ounce cans Ro*Tel® Mexican Lime & Cilantro diced tomatoes
1 16-ounce bag (about 2 cups) frozen corn
1 quart (or 2 14.5oz cans) low-sodium chicken stock
1 TB garlic powder
1 TB chili powder
1 TB ground cumin
1 TB dried cilantro
1 pound boneless skinless chicken breasts or thighs (about 2 to 3 breasts, depending on size, or 4 to 8 thighs, depending on size)
Additional water, if necessary
Salt, to taste
tortilla chips, slightly crushed
Shredded Monterey Jack or cheddar cheese
Put onion, beans, Ro*Tel®, corn, chicken broth, and spices into a 4 quart Crockpot and stir to mix. Place the chicken on top of the mixture, and make sure they’re at least partly submerged in liquid. Cook on high for 30 minutes to one hour, then reduce to low and allow to cook for an additional 5 to 6 hours until chicken is completely cooked.
Before serving, remove the chicken from the Crockpot and shred. Return the shredded chicken to the Crockpot, and stir to combine. Taste and season with salt, if necessary.
To serve, put a few crushed tortilla chips into the bottom of a bowl, ladle the soup over the tortilla chips. Top with additional crushed tortilla chips, sour cream, shredded cheese, and fresh cilantro. Enjoy!