This recipe is a variation of one that my friend sent me. (Thanks, Gigi!) I used it as the base, but actually combined a little of this and a little of that from four different chicken tortilla soup recipes. It was an absolute hit with the whole family. There are a lot of optional ingredients you can add or subtract, but it is definitely delicioso!!!
Note: If you want to go all “Pioneer Woman,” you can take 2 boneless, skinless chicken breasts, sprinkle them with olive oil, garlic powder, cumin and chili seasonings and bake in a preheated 375 degree oven until done (around 20-25). Then pull chicken apart with two forks. If you want to go the easy route (like me), then use the meat of a rotisserie chicken purchased from the deli or 3 large cans of white chicken. It’s all good!
chicken (your choice – see above note)
1 onion, chopped
1 bell pepper (or 2-3 jalepeno peppers), chopped
2 cloves of garlic
1 tbsp. canola oil
2 cans of chicken broth
1 large can of tomato sauce
1 can of Rotel tomatoes
1 can of black beans, drained
1 can of chili beans, drained
1 can of whole corn, drained
1 tbsp. of cumin
1 tbsp. of chili powder
1 tsp. of garlic powder
salt and pepper to taste
5-6 corn tortillas (cut into thin strips)
Prepare chicken as desired (or dump from cans!) and place in crock pot. Saute onion, peppers and garlic in oil and add to chicken. Add broth, tomato sauce, Rotel tomatoes, drained beans, drained corn, and spices into crock pot. Simmer on low all day.
5 minutes before serving, add in tortilla strips.
Ladle into bowls. Garnish with your choice of sliced avocados, shredded cheese, sour cream, cilantro, etc.
Alisha Gratehouse is an artist, art instructor, minister’s wife, and homeschooling mom of three. Her days are filled with creating, painting, writing, drinking lots of tea, laughing with (and at) her family, and spontaneously bursting forth into song. Alisha is the author of several books including, A Life That Flourishes.