I’m not entirely sure what is wrong with me. My tastes are a-changin’. I didn’t used to like peas, but now I made a dish and purposely bought peas to put in it. I didn’t used to really like soup, and since beginning this blog in July, have made soup at least twice [and that’s a LOT for me!]. I usually just tolerated it when it was on the menu, with the rare exception of a few varieties, but now I’m saving recipes for soup left and right!
My latest soup creation was Chicken Tortilla Soup in the crock pot. It was so easy and I bet you even have most of the ingredients in your pantry/fridge already! You can just put everything in the crock pot in the morning and presto! Dinner is served. There’s just something really satisfying about getting home and having a ready-made, tasty dinner.
Rich in flavor and in spicy goodness, a steaming bowl of this Chicken Tortilla Soup is the perfect end to a blustery fall day. In each delicious bite the spices that absorbed into the broth and chicken during the hours of simmering can be tasted and savored. The soup is spicy with just enough zest and zing for the spice lover of your family [Benjamin!], but mild enough for a more delicate palate [me!]. Even the kitty wanted some too! You should probably make this over the weekend… it’s supposed to be on the chilly side!
Crockpot Chicken Tortilla Soup
- 1 pound chicken, cooked and shredded
- 6 cups chicken broth
- 15 ounce can diced tomatoes w/ green chilis
- 12 ounces frozen corn
- 2 cups black beans [drained and rinsed if from a can; I cooked some dried black beans up the night before but you can use either.]
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon onion powder
- 1/2 teaspoon tomato paste
- 1/2 teaspoon ground cumin
- couple dashes red pepper flakes
- couple dashes cayenne pepper
- 1 bay leaf
- shredded cheddar cheese
- sour cream
- broken tortilla chips
Combine all ingredients except cheese, sour cream, and tortilla chips in a crock pot and stir several times to combine. Cover and cook on low for 8 hours. Remove bay leaf and enjoy! Serves 8-10.
To make this without a crock pot, combine all the ingredients in a large stock pot and simmer, covered, for at least an hour to get the same effect.
Question of the Day: How have your tastes changed over the years?
13 thoughts on “Crockpot Chicken Tortilla Soup”
I used to love chicken tortilla soup (pre-vegetarian days of course!). It’s hard to adapt a meatless version since the flavor is so dependent on chicken. Your recipe looks wonderful though 🙂 Guess I’ll just settle for crumbling tortilla chips over my chili!
yeah i can see that being a challenge!
Love tortilla soup. It is one of my favorite comfort foods. We use steak instead of chicken, and it gives it a very deep flavor.
Now I want some!
I may have said this before–but I really don’t use my crockpot enough. It’s great, but just sits forgotten on a shelf most of the time.
I love tortilla soup and this one looks just awesome! And I totally think a lot of kids don’t like peas for some strange reason… then they grow up and realize peas really aren’t so bad 🙂
Mmm we eat this at Stewart sometimes…it’s actually pretty tasty 🙂
wow, a tasty stewart meal? haha jk 🙂
What a great idea for a soup. I have never had tortillas in a soup before!
Seeing that you are on a soup kick at the moment, have a look at the soup chapter on my blog. I have posted 10 of my favourites.
i’ll check it out! thanks 🙂
Love Tortilla Soup. This version sounds yummy!
Oh My Gosh! This sounds SOOOOO good! I’m definitely going to have to give it a try…….. and SOON 🙂 There is nothing more comforting than soup that’s been cooked in the crock pot all day long in the fall and winter months. YUMMY!