Nothing warms you up quite like this chicken tortilla soup.
What’s in chicken tortilla soup?
We load ours up with more protein by adding black beans, vegetables (corn! bell peppers! onion!) and flavor with canned fire-roasted tomatoes, which we love for their smokiness. The tortillas get added as croutons!
Do I have to use boneless skinless chicken breasts?
Nope—rotisserie chicken also works, and will cut down on the amount of time the soup needs to cook in the slow cooker. Sub in an equal amount and cook until heated through.
How do I fry the tortilla croutons?
It sounds like something fancy a restaurant would do, but it’s actually SO easy: Simply cut corn tortillas into small strips and cook them in about a tablespoon of olive oil until crispy. Drain them on a paper towel-lined plate as you would bacon. Don’t forget to season them with salt 🙂
What else can I top this soup with?
We like to load it up with avocado, tortilla croutons, and sour cream, but really any of your favorite nacho fixings work.
How long does the soup last?
It gets even better with time. This soup lasts in the fridge for up to 5 days in a resealable container. Just heat and serve.
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 (15 once) can black beans-rinsed
1 tablespoon chopped cilantro
7 corn tortillas
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 mins. To serve, sprinkle tortilla strips over soup.