Hooray! It’s Friday! That means tonight is Chinese food night in my house! No no, I’m not making it, we’re getting take out. But in the meantime, enjoy this recipe for chicken tortilla soup that we had on Wednesday!
Mike and I LOVE chicken tortilla soup. We are obsessed with the chicken tortilla soup that Panera Bread had last winter and are crossing our fingers that it will be back soon! This recipe is still not quite like theirs, but its decent all the same. In fact, I’ve made at least 10 different variations on tortilla soup and this one is the best, plus it all goes in the crockpot so its super easy to make! The secret is in the enchilada sauce I think. Most recipes don’t ask for that and it is definitely what gives it that extra punch of flavor. yum!
Crockpot Chicken Tortilla Soup
1 1/2 pounds cooked, shredded chicken *
1 15 ounce can diced tomatoes (I use the kind with diced green chiles in it)
1 10 ounce can of enchilada sauce
1 10 ounce can of corn (if you can find the mexican corn blend, use it!)
1 medium onion, chopped
1 small can diced green chiles or jalapenos
1 box of low salt chicken broth
2 cloves of garlic, smashed
1 can of rinsed black beans (optional but we like it, makes the soup heartier)
salt and pepper to taste
cumin and chili powder to taste
1 envelope of taco seasoning
Put all the ingredients in the crockpot and cook it on low for 6-10 hours.
Serve with crushed tortilla chips over the top and mexican shredded cheese. You can also add a dollop of sour cream if you have the hankering! Mike and I eat two bowls each and there is enough leftover for our lunches the next day!
**for the shredded chicken: you can do it a few ways. My favorite two are a) lazy way- buy a rotisserie chicken that’s already cooked and shred it! or B) less lazy, low-fat way- put an inch of water in the bottom of a frying-type pan. It must come with a tight-fitting lid. Put the chicken in the pan and turn the stove on to medium heat. When it begins to boil, cover tightly and remove from heat. Let the chicken sit in the pan, untouched, for about 20 minutes or until the meat is cooked all the way through. Let it cool and shred!