Chicken Tortilla Soup

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Chicken Tortilla Soup

Nothing is better on a cold or rainy day than a nice hot bowl of soup and this one is our favorite! It is extremely simple to make (it could even be made in a slowcooker / crockpot) and is hearty enough to suffice for a meal.

Chicken Tortilla Soup

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Serves: 6 Prep Time: Cooking Time:

Ingredients

  • 1 Whole Roasted Chicken (Cooked) You Usually Find This At The Deli in Your Local Grocery Store)1. Add chicken broth, water, canned tomatoes, green chilies, enchilada sauce, onion, garlic, chili powder, cumin, red pepper flakes, and bay leaf in a large pot (preferably a dutch oven but a large pot will do). Bring the soup to a simmer.
  • 2. While all the ingredients are simmering, take whole chicken and shred it with your hands, leaving out skin and fatty pieces. This will give you about 2 pounds of chicken which is too much for the recipe, I typically use half of the shredded chicken and use the other half for a chicken salad recipe or whatever you would like to use the leftovers for. I than add the chicken to the pot.
  • 3. I usually let the soup simmer on low heat for about 4 hours, if you are crunched for time 1 1/2 hours - 2 will suffice however the longer you cook it on low the tastier it will be. The soup is also tastier the next day 🙂
  • 4. About 15 minutes before serving add the frozen corn to the soup and cook for the remaining 15 min until the corn is not frozen anymore.
  • 4. Once the soup is done top it with your favorite toppings. We typically top it with a dollop of sour cream, some green onions (scallions) and a squeeze of fresh lime juice. Also take some tortilla chips and crush it over soup.
  • 2 Cups Chicken Broth
  • 2 Cups Water (Warm)
  • 1 (14.5oz) Can Whole Tomatoes
  • 1 (4oz) Can of Green Chilies (Diced)
  • 1 (10oz) Can of Red Enchilada Sauce
  • 1 Yellow Onion (Diced)
  • 2 Garlic Cloves Minced
  • 1 Tsp Chili Powder
  • 1 Tsp Cumin
  • 1/2 Tsp Red Pepper Flakes (Optional)
  • 1 Large Bay Leaf
  • 1 1/2 Cups Frozen Corn

Instructions

  1. Add chicken broth, water, canned tomatoes, green chilies, enchilada sauce, onion, garlic, chili powder, cumin, red pepper flakes, and bay leaf in a large pot (preferably a dutch oven but a large pot will do). Bring the soup to a simmer.
  2. While all the ingredients are simmering, take whole chicken and shred it with your hands, leaving out skin and fatty pieces. This will give you about 2 pounds of chicken which is too much for the recipe, I typically use half of the shredded chicken and use the other half for a chicken salad recipe or whatever you would like to use the leftovers for. I than add the chicken to the pot.
  3. I usually let the soup simmer on low heat for about 4 hours, if you are crunched for time 1 1/2 hours – 2 will suffice however the longer you cook it on low the tastier it will be. The soup is also tastier the next day 🙂
  4. About 15 minutes before serving add the frozen corn to the soup and cook for the remaining 15 min until the corn is not frozen anymore.
  5. Once the soup is done top it with your favorite toppings. We typically top it with a dollop of sour cream, some green onions (scallions) and a squeeze of fresh lime juice. Also take some tortilla chips and crush it over soup.

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