Chicken Tortilla Soup makes a scrumptious soup with little effort. This easy chicken tortilla soup is simple, spicy and scrumptious.
Chicken tortilla soup is one of my favorite soups this time of year.
Umm, wait a second. Let’s make that any time of year, really. But when the weather is cool, it is especially good.
I’m not sure if it is the spicy kick, the full-on comfort, or because it takes so little work that you just feel like you’ve done nothing to achieve such greatness by the time it is ready to eat.
Normally, I load up my slow cooker full of the ingredients for chicken tortilla soup on the busiest of days when I know I’m going to be out and about and still want to have a hearty, delicious supper ready without even thinking about it.
But the other day when I woke up to thick, heavy, dense fog and saw the forecast for a day full of rainy, stormy weather, I decided it would be a wonderful day for some chicken tortilla soup.
By the time breakfast dishes had been cleared away, I had the slow cooker working away on supper. Then I was faced with the tempting smell of it all day long!
That’s showing me, alright.
When Bart walked in the door from work at 5:15, I had the table set and was filling bowls with this soup.
I couldn’t wait any longer!
Here’s my Chicken Tortilla Soup recipe. Be sure to add this to your meal planning for some busy day in the future.
- 6-8 boneless, skinless chicken breasts or thighs
- 1 (10-ounce) can enchilada sauce
- 1 (28-ounce) can crushed tomatoes
- 1 medium
- 4 cloves garlic, chopped
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (10-ounce) can whole kernel corn
- Garnish (optional)
- 4 tortillas
- vegetable oil
- parsley or cilantro, chopped
- Sour cream
- Monterrey jack cheese, shredded
- Place chicken on the bottom of slow cooker insert. Pour enchilada sauce and crushed tomatoes over the chicken. Add remaining ingredients, except garnish ingredients, and stir together with a spoon. Cover the slow cooker insert and cook on high for 4 hours or on low for 6-8 hours, depending on your slow cooker.
- When slow cooker has finished cooking, shred chicken with two forks while still inside the slow cooker insert.
- Heat about ½ inch of vegetable oil in a large saute pan or skillet over medium heat. Add tortillas one at a time and cook until just crispy. Remove from skillet and drain on a wire rack with paper towels placed underneath the rack to catch any drippings. Cut tortillas into strips or serve crumbled on top of each bowl of soup along with sour cream,
Hope you love it as much as we do!
From Add a Pinch recipe archives, originally published October 2012.