Prep Time: 15 minutes
Cook Time: 7 hours
If you like easy, here is a soup for you. This Chicken Tortilla Soup takes about 15 minutes of prep time and then you don’t have to touch it again for 6+ hours! I’ve seen a lot of tortilla soup recipes floating around the internet and they are all about the same. I chose this recipe from Eat, Live, Run for a couple reasons, it didn’t have you cook the chicken before adding it to the crock pot and she added sour cream right to the soup (yum). I made a few minor alterations so feel free to make some alterations of your own. As long as you have the basics in the crock pot mid morning you will have a delicious soup ready and waiting that evening!
1.5 lbs. boneless, skinless chicken thighs (uncooked)
2 quarts Chicken Stick
2 (14.5 oz.) cans black beans (drained and rinsed)
1 (14.5 oz.) can corn (rinsed)
1 (4 oz.) can diced green chilies
1 (14.5 oz.) can crushed tomatoes
2 jalapenos (seeded and minced)
1 yellow onion, chopped
3 cloves garlic, minced
2 bay leaves
1 tbsp cumin
1 tbsp oregano
2 tsp chili powder
salt and pepper (to taste)
Shredded Cheddar or Monterey Jack Cheese
In a slow cooker combine all ingredients except sour cream, chips and cheese. After about 5 or 6 hours the chicken will be cooked. Take the thighs out of the soup and shred the chicken. Add the chicken back to the soup. After 7 hours you have a spicy delicious Chicken Tortilla soup, serve with a dollop of sour cream, shredded cheese and chips.
For CREAMY chicken tortilla soup just add a heaping 1/2 cup of sour cream and a 1/2 cup of finely shredded cheese right to the soup about a half hour before serving. This makes the the soup a bit thicker and creamier but also cuts the spice, so if you like a spicier soup leave this out or adjust your levels of jalapeno and chili powder accordingly.