Chicken Tortilla Soup is an easy and delicious crock pot soup that just takes a few minutes to throw together in the morning. When you get home from work your house will smell wonderful and all you need to do is toast up some tortilla strips for garnish. If you don’t want to slice and toast the tortilla strips you could always just crumble a few tortilla chips on top. I was trying to stay on the lighter side, but I bet sour cream and cheese would only enhance the flavors of this soup.
This is just the beginning of the crock pot soups I have coming at you this fall and winter. I will throw in a few easy stove top soups, but when it comes to soup, crock pot is my favorite method.
And did you notice what type of chicken I used in this. Yet again rotisserie. My new favorite ingredient. But don’t worry I still make my shredded chicken in bulk and use that when I am out of rotisserie chicken. They are both pretty interchangeable in all my recipes.
- 2 cups cooked shredded chicken
- 1(14.5oz) can diced tomatoes
- 1(10oz) can enchilada sauce
- 1 medium onion, chopped
- 1 (4oz) can chopped green chilies
- 2 cloves garlic, minced
- 1 ½ cup chicken stock
- 2 cups water
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- ¼ tsp pepper
- 1 bay leaf
- 2 cups frozen corn
- 1 tbsp chopped cilantro
- 3-4 corn tortillas
- In the crock pot combine all ingredients except for the corn tortillas. Stir well to combine. Cook on low for 6-8 hours or high 3-4 hours
- minutes before you are ready to serve soup, cut tortillas into thin strips. Bake in 350 degree oven for about 10 minutes or until crispy.
Adapted from All Recipes
Man, I wish I had a crock pot! Lane, this sounds easy, delicious and comforting. I’d love a big bowl of this on these cool fall evenings.
Nancy it could definitely be adapted for the stove top. Since everythi ng is already cooked try simmering for 1-2hrs