What I’m about to share with you is one of my best kept secrets. I found this recipe in the back of my grandmothers recipe folder about 4 years ago and I hijacked it because she doesn’t make it very often. I, however, make it regularly because it makes a big batch for leftovers and it’s incredibly delicious.

I make this soup in my crock pot at least once a month and I never get tired of it. It’s so easy to throw together and since it’s in the crock pot, you don’t even have to keep an eye on it. I’m always eager to have new people try it and love it but, until now, I’ve never shared the recipe with anyone. Consider yourself lucky.

chickentortillasoup

First of all, you’ll need a regular sized crock pot, not one of those small ones that’s made for dips and such. Then you’ll need to hit the grocery store and purchase these ingredients:

  • 2 1/2 cans of low sodium chicken broth (4 1/2 cups)
  • 1 can of petite diced tomatoes (14.5 oz)
  • 1 1/4 cups of finely chopped yellow or white onion
  • 3 cloves of garlic, minced
  • 1 tablespoon of chili powder
  • 2 teaspoons of ground cumin
  • 3/4 teaspoon of paprika
  • 1/2 teaspoon of ground coriander
  • Salt and pepper to taste
  • 1 1/2 pounds of boneless, skinless chicken breasts
  • 1 can of black beans (14.5 oz)
  • 1 can of whole kernel corn (14.5 oz)

Now here’s how the deliciousness comes about:

  1. Pour the chicken broth and diced tomatoes into your crock pot and then add the onion, garlic, chili powder, cumin, paprika, coriander, and salt and pepper.
  2. Then stir it all together and add the chicken breasts.
  3. My grandmothers recipe says to cook it on Low for 6 hours but I’m impatient so I cook it on High for 3 1/2 hours or longer depending on how thick the chicken breasts are. You want to make sure they are cooked all the way through.
  4. Once cooked through, take them out and shred them on a plate and return it to the crock pot. Also go ahead and add the black beans and corn
  5. Allow it to cook until heated through
  6. Serve

And there you have it, that’s how you make the best chicken tortilla soup you’ll ever eat. I like to top my bowl with avocado, shredded cheese, and sour cream and if you’re like me and live alone, you’ll have leftovers for days!

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