Chicken Tortilla Soup

26 Dec

Hope everyone had a wonderful Christmas weekend! I know that a lot of people did SO much cooking the last few days, and will be eating leftovers for several days in an attempt to avoid cooking. So, I wanted to post an EASY recipe that you can take to work or have ready for dinner when you come home.

It’s another recipe made in the crockpot, but how much easier could this get? I make a note to keep these items on hand at all times so I can make it whenever I don’t feel like cooking. It is so simple, and it has such a great flavor.  I take it to work often, along with a little container of cheese/sour cream/tortilla chips to add.

Traditionally, chicken tortilla soup has lots of tortillas baked into it, but I like crushing tortilla chips up in this soup when it’s time to eat; that way the tortillas don’t absorb so much of the liquid. I’m noticing more and more that I like my soups with lots of awesome veggies in them, and less broth. Just a personal preference. I’m sure you’ll love this soup either way!

I’ve adapted this recipe from several others, over about 5-6 times making it.

Frozen chicken breasts- 2 or 3 medium, or 1 giant mega-sized breast (like the Walmart brand)
1 can diced tomatoes, with juice
1 (10 oz) can sweet corn, drained
1 can black beans, drained and rinsed
1 can enchilada sauce – hot
1 can diced green chile peppers
1 small onion, diced
2-3 cups chicken broth, more or less for how “soupy” you like it
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
¼ tsp black pepper
1 Tbsp fresh cilantro, chopped or 1 tsp dried cilantro

Add at the end:
A package of Spanish rice, cooked separately

Seriously, there are really no instructions for this. It’s self explanatory. Throw it all together in the crockpot and let it simmer away for 8 hrs on low.

At the very end, add a few scoops of the cooked Spanish rice (I use La Preferida, and it’s by far the best I’ve tried).  Take the chicken breasts out on a cutting board and shred them with two forks.  Add it back into the pot and stir it up.

Shredding chicken and adding rice

Serve with a little bit of sour cream, sprinkle of cheddar cheese, and crushed tortilla chips. Add a diced avocado for some healthy fat, too!

Ways to make this recipe healthier without sacrificing taste:
Low sodium chicken broth
No added salt tomatoes, corn and black beans
Low fat sour cream, cheddar cheese
Add avocados in place of sour cream or cheese
Plain brown rice instead of Spanish rice


One Response to “Chicken Tortilla Soup”

  1. Deb January 5, 2012 at 7:27 am #


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