This chicken tortilla soup recipe was created on a bit of a whim. I was going to try out a new soup recipe the other day and instead decided to just create my own for a change. We love soups at our house and any Mexican soup is always a favorite. I think if I had to pick just one thing about this chicken tortilla soup that I liked most it would have to be the chili tortilla strips. I love having different textures in food so a crunch with soup is just my thing. A little cool avocado on top makes it even better!
 
 
It’s been so chilly lately, but a warm bowl of soup, everyone sitting around the table and the day almost finished makes for such a nice time. I love gathering around for dinner. Our daughter is 3 and looooved this soup which of course made me so happy because you just never know with a toddler. Some days she is obsessed with pork and the next wont touch it. I guess I should really just be grateful that she will always at least try her food. That is something we have worked hard on. Anyway, if a three year old can love it I think you can too.
 

Is Enchilada Sauce the Same As Salsa?

Enchilada sauce, is chile based and may or may not contain tomato at all.

Enchiada sauce is pureed and cooked until smooth.

Salsa is tomato based, and may or may not be cooked.

Salsa is left chunky.

Are Corn Tortillas Gluten Free?

Corn tortillas are made with corn flour wich is naturally gluten free.

If the corn tortillas have not been contaminated in the manufacturing process, they are gluten free.

Gluten free products are usually labeled “gluten free”.

What Can You Use In Place of Chicken Broth?

For 1 cup broth, substitute 1 bouillon cube or 1 teaspoon instant bouillon granules per 1 cup water. 

 

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup

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Servings: 6
Prep Time: 20 minutes
Cook Time: 6 hours 15 minutes
Total Time: 6 hours 35 minutes

Description

This recipe for chicken tortilla soup is always a favorite.

Ingredients 

  • 10-12 oz Enchilada Sauce
  • 4 Chicken Breasts, cooked and shredded
  • 15 oz Tomatoes, diced, Mexican Style
  • 1/2 Onion, Chopped
  • 1 tablespoon Brown Sugar
  • 1/4 cup Sour Cream
  • 1 can Green Chiles, Small Diced
  • 2 Cloves Garlic, Minced
  • 2-3 cans Chicken Broth, depending on how brothy you want it 14 oz Cans
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 Bay Leaf
  • Pepper To taste
  • 2 Cups Corn
  • 1 tablespoon Cilantro, Chopped
  • Small Corn Tortillas
  • Chili Powder

Instructions

  • Throw everything into a crock pot and cook on low all day or at least 6 hours.  On high for 3.
  • Spray each tortilla with cooking oil and sprinkle chili powder over them.
  • Use a pizza cutter to slice into strips and arrange on a baking sheet.
  • Bake at 400 for 10-15 min or until crisp.
  • Serve soup with tortilla strips, avocado and shredded cheese.

Notes

soup can be frozen for up to 3 months

Nutrition

Serving: 1bowlCalories: 306kcalCarbohydrates: 25gProtein: 36gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 104mgSodium: 1136mgPotassium: 900mgFiber: 5gSugar: 12gVitamin A: 1256IUVitamin C: 22mgCalcium: 40mgIron: 2mg
Author: Sweet Basil
Course: All Your Favorite Fall Recipes to Warm up to

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