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Chicken Tortilla Soup

Prep Time:

15 minutes

Cook Time:

4 to 8 hours

Serves:

8 Servings

Level:

Intermediate

About the Recipe

This Crockpot recipe has a huge amount of classic Hispanic flavors. I have been cooking this for years and it NEVER disappoints. It's a great recipe for a busy night of practice's, rehearsals, or just after a long day. Also, and excellent choice to take to a small social gathering or family get together.

Ingredients

  • 1 Tablespoon olive oil

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 (28 ounce) can crushed tomatos

  • 1 (10.5 ounce) can condensed chicken broth

  • 1 1/4 cups water

  • chili powder to taste

  • dried oregano to taste

  • cayenne pepper to taste

  • paprika to taste

  • Salt to taste

  • Ground pepper to taste

  • 1 (15 ounce) can black beans, rinsed and drained

  • 2 large boneless chicken breast

  • 1 (15 ounce) can whole kernel corn

  • 1 (15 ounce) can hominy

  • 1 (4 ounce) can chopped green chili peppers

  • 1/4 cup chopped fresh cilantro

  • Corn tortillas to fry into strips for topping OR tortilla chips

  • Avocados sliced, top to taste

  • Shredded monteray jack cheese, top to taste

  • Chopped green onions, top to taste

  • Extra chopped fresh cilantro, to taste

Preparation

Step 1


Place Chicken Breast in Crockpot, add oil, onion, garlic, crushed tomatoes, chicken broth, 1 1/4 cups water, black beans, corn, hominy, green chili peppers, and cilantro.


Step 2


Stir and season with chili powder, oregano, salt, ground pepper, cayenne pepper, and paprika.


Step 3


Stir and Cover. Cook on Low for 8 hours or High for 4 hours.


Step 4


Shread chicken with forks and then stir. Heat oil for tortilla strips. Slice tortillas into long strips and fry until golden brown, then drain on paper towel and salt to taste.


Step 5


Serve soup and top with cheese, green onions, sliced avocado, cilantro, and fresh tortilla strips.

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