Am I the only one who feels like tortilla soup is a summer soup? I know soup is a fall/winter kind of thing but when the weather gets warm, I want tortilla soup! This week we had some shredded salsa chicken leftover so I decided it was time for some tortilla soup. (How many times can I say tortilla soup in the first paragraph?) I have made this soup a million times, it’s so easy to throw everything in the crockpot and be done in 8 hours! Or 6, or 4, or whatever tickles your fancy really.
This batch though, was the best ever, and I knew I needed to write down the recipe. Chase always tells me that he likes my cooking, it must be some unspoken husband and wife thing, but his reaction to this soup told me he really liked it. It went like this: *sip* “Honey, this is good. *sip*..*sip* “Oh honey, this is good!”
I love all kinds of tortilla soup, but my favorite kind is the creamy kind with tons of stuff in it. Also, nothing beats being able to throw everything in a crockpot and then arrive home to a delicious smelling house. Unless you have a personal chef…that might beat it. Usually I will start out by putting chicken breast into the bottom of the crockpot and then shredding it about a 1/2 hour before serving, but because we already had the chicken I just tossed it in there a 1/2 hour before serving.
In the recipe I mention 3-4 cups of shredded chicken, which sounds like a big variation, but Chase is a big meat guy so the four cups is if you like chicken in every bite. Three cups of chicken would be plenty. Also, I have mentioned this before, but I am a huge weenie when it comes to spicy stuff, so if you want to add 1/2 a jalapeno, or even the whole damn thing, it would probably be delicious but this white girl can’t hang.
No tortilla soup is complete without the toppings, which actually might be my favorite part. I add a TON of cheese, a huge dollop of sour cream, and a very large handful of tortilla strips. Half of my bowl isn’t even soup but I am perfectly okay with that.
Also, I will apologize now for not having a photo. We simply couldn’t wait to devour it all once it was finished!
- 3-4 cups shredded, cooked chicken
- 1/4 jalapeno pepper, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 2 large tbsp minced garlic
- 1tsp cumin
- 1/2tsp chili powder
- 1tsp salt
- 1/2tsp pepper
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1 12oz can diced tomato
- 1 14oz can chicken broth
- 2 cans cream of chicken soup
- 1 10oz can red enchilada sauce
- 1 can whole kernel corn
- 1 can black beans
Sour cream, Mexican blend cheese, cilantro, tortilla strips.
Add everything except your chicken into the crockpot. Set the crockpot to low and cook 6-8 hours. About a 1/2 hour before serving add in your chicken. Letting it cook in your soup will get it moist and delicious. I know…..I hate the word moist too, but who doesn’t love moist chicken? Okay I’m done.
Serve with all those amazing garnishes! This soup would freeze well. I like to make it on Monday and eat it all week.
Until next time,