Fall is my favorite time of year. The leaves are changing colors, the weather is cooler AND its the perfect time for slow cooker recipes and soups.
Chicken tortilla is one of my favorite recipes because its so easy to make, and it makes a big dish of leftovers I can eat all week long. When Drew and I first started dating, I made this recipe up and brought it all the away across town to him when he was sick. His favorite joke is telling people that this soup is why he married me.
This is a super easy recipe and one of my favorites for starting in the morning in the CrockPot and enjoying for dinner that night. It also works great stove top if you don’t have the time for slow cooking.
Easy Chicken Tortilla Soup Recipe
For this recipe you can either start with diced raw chicken or shredded rotisserie chicken. I’ve even used leftover chicken from Qdoba catering in the past and it turned out amazing! You’ll also want 2 cans diced tomatoes, 1 can of Rotel with Green Chilis, 1 can of Corn, and 1 can of black beans. If you want to take the heat up, add an extra can of green chilis.
The primary seasoning in this recipe is McCormics Taco Seasoning. Since we make this so regularly I buy the big canister at Costco
but if you want just a 1 time amount you can pick up a packet of taco seasoning at the regular store.
Measure out 2 cups of shredded chicken. When I’m using a rotisserie chicken I like to have a good mix of both white and dark meat. Rotisserie chicken is perfect for soups and two cups is about half of the chicken. I like to save the other half by freezing it for another meal later.
Next toss all the cans into the crock pot and turn it on low. Add the chicken and 3 tablespoons of taco seasoning.
Mix everything together and put in 3 cups of chicken broth. I like to use Better Than Bouillon for my broth but you can use regular canned broth as well.
At this point the soup is going to look a bit thin. This will cook down as you slow cook. Set your CrockPot to Low and plan to leave for 6-8 hours.
If you want to add rice to make your dish a bit more hearty, there are 1 of two ways. I usually have pre-made rice frozen so I toss 1 cup in about 30 minutes before I am done cooking. If I don’t have any frozen rice on hand, I use 1/2 a cup and put it into the pot an hour before I plan to eat. You don’t want to add the rice in at the beginning since it will absorb too much of the broth while cooking.
Once the soup has thickened, its time to serve. Top off the dish with cheddar cheese, sour cream and of course a few tortilla soup and you have the ideal fall meal!
[tasty-recipe id=”2677″]
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