Chiken Tortilla Soup
This Easy Recipe for Chicken Tortilla Soup is hardy, delicious, and perfect for warming you up on a cold day. It's filled with shredded chicken, black beans, corn, red and green chile, and it's topped with cheddar cheese, avocado and homemade tortilla chips. It can be made in a crockpot/slow cooker, or it can be cooked directly over the stove.
Ingredients
For the Toppings:
Instructions
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To make this Chicken Tortilla Soup
Place chicken in crockpot set to Low. Add can of petite diced tomatoes and green chile. Heat large skillet over stove with a little vegetable oil. Sauté onions until translucent. Add minced garlic, red chile powder, cumin, oregano and salt. Mix well, then pour in approx. 2 cups chicken broth and cook for a few minutes until all the spices have dissolved into liquid. Pour contents of skillet into crockpot. Place lid on crockpot and allow to cook on Low for 5 hours, or on High for 3 hours if you want it done sooner. When chicken is fully cooked, take it out of crockpot, shred it, and place it back into crockpot. Rinse black beans with water over sink, drain, and put beans in crockpot. Drain liquid from can of corn and put corn kernels in crockpot. Stir well and allow to cook 10 minutes more.
If making your own tortilla chips, simply slice corn tortillas into thin strips. Heat oil in skillet. When hot, fry strips of tortillas until golden. Place on paper towels to drain excess liquid.
Serve soup into bowls and top with grated cheddar cheese, diced avocado, and tortilla chips. Enjoy!
