Chicken Tortilla Soup Recipe

Ingredients

 5 boneless skinless chicken breasts (or 3 (12oz) cans of canned chicken
 64 oz chicken broth
 2 bay leaves
 1 (15oz) can whole kernel corn
 2 (15oz) cans diced tomatoes
 2 (15oz) cans mild enchilada sauce
 1 (4oz) can diced green chillies
 2 tsp onion powder
 2 tsp cumin
 2 tsp chili powder
 2 tsp salt
 ½ tsp garlic
 ½ tsp black pepper
 4 mini cubes of cilantro (or 1 bunch of fresh cilantro, or 2 heaping tsp dried cilantro)
 30 corn tortillas (cut into strips for garnish 5 minutes before serving)

Directions

1

Preheat oven to 350

2

Place chicken in a baking dish and cover with foil, and cook for 30-45 minutes - until the chicken is done (unless using canned chicken)

3

Once chicken is done baking, shred it with forks and put in into a large (6 quart) crock-pot

4

Add chicken broth, bay leaves, and corn into the crock-pot, and set aside.

5

In a blender, combine the diced tomatoes, enchilada sauce, green chilies, and all the spices and pulse until mostly smooth (unless using fresh cilantro - in that case, chop it up and add it to your broth/corn mixture in the crock-pot)

6

Pour the contents of your blender into the crock pot, and turn the setting to high for 4 hours, or to medium-low for 8 hours.

7

minutes prior to serving, add in your corn tortilla strips to allow them to soak up some of the soup for flavor.

8

Garnish with cheese, sour cream, or avocado as you desire.

Ingredients

 5 boneless skinless chicken breasts (or 3 (12oz) cans of canned chicken
 64 oz chicken broth
 2 bay leaves
 1 (15oz) can whole kernel corn
 2 (15oz) cans diced tomatoes
 2 (15oz) cans mild enchilada sauce
 1 (4oz) can diced green chillies
 2 tsp onion powder
 2 tsp cumin
 2 tsp chili powder
 2 tsp salt
 ½ tsp garlic
 ½ tsp black pepper
 4 mini cubes of cilantro (or 1 bunch of fresh cilantro, or 2 heaping tsp dried cilantro)
 30 corn tortillas (cut into strips for garnish 5 minutes before serving)

Directions

1

Preheat oven to 350

2

Place chicken in a baking dish and cover with foil, and cook for 30-45 minutes - until the chicken is done (unless using canned chicken)

3

Once chicken is done baking, shred it with forks and put in into a large (6 quart) crock-pot

4

Add chicken broth, bay leaves, and corn into the crock-pot, and set aside.

5

In a blender, combine the diced tomatoes, enchilada sauce, green chilies, and all the spices and pulse until mostly smooth (unless using fresh cilantro - in that case, chop it up and add it to your broth/corn mixture in the crock-pot)

6

Pour the contents of your blender into the crock pot, and turn the setting to high for 4 hours, or to medium-low for 8 hours.

7

minutes prior to serving, add in your corn tortilla strips to allow them to soak up some of the soup for flavor.

8

Garnish with cheese, sour cream, or avocado as you desire.

Chicken Tortilla Soup Recipe

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