Easy Chicken Tortilla Soup
0 mins prep0 mins cook
Delicious rich chicken based soup seasoned with Mexican spices and topped with fresh veggies, cheeses and homemade crispy tortilla strips.
0 servings
What you need
Instructions
0 This soup can be made in a pot on the stovetop or in the crockpot. Stovetop directions: 2 I like to blend petite diced tomatoes and chilis for a smooth liquid and add to chicken broth. This is not required but our family loves the flavor and texture of the broth when they are liquified. Add spices, garlic, salt, corn and shredded chicken. Simmer until chicken is warmed through. Remove chicken, dice or shred and add back into the pot. Add beans and simmer an additional 10 minutes. Top with fresh cilantro, veggies like radishes, cabbage, avocado or grilled corn. Then add cheese, cilantro and homemade crispy tortilla strips and a side of limes. (Instructions below). Crockpot Directions: 4 Add all ingredients (no toppings) EXCEPT black beans and allow soup to simmer on low for 4-5 hours. Shred chicken if using frozen, and add beans in the last 20 minutes before serving. Top with fresh veggies, cheese and crispy tortilla strips. Homemade Crispy Tortilla Strips 6 Use 8 mini white corn tortillas. Slice them into strips and lightly drizzle with oil, then sprinkle with sea salt. Bake at 400° on a sheet lined in parchment (or nonstick spray) until golden and crispy to your liking. (should take between 10-15 minutes)View original recipe