We tend to think of soups and stews as cold weather food – and they are. But in Texas, our weather doesn’t really get cold till up in October or November. Nevertheless, with the beginning of new school years and knowing that it’s “officially” fall, this chicken tortilla soup recipe makes a great supper on those busy nights.
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We’re also big lovers of Mexican food so anything that’s got green chilies and avocados is going to be a hit at my house. This recipe for chicken tortilla soup is super easy and can be cooked on the stove or in a slow cooker – I’ve done it both ways depending on my time and our schedule.
How to make chicken tortilla soup
Chicken Tortilla Soup
- 1 pound chicken breast boneless & skinless
- 2 cans diced tomatoes and green chilies
- 2 cans stewed tomatoes
- 1 32 ounce can black beans
- 1 medium onion chopped
- 8 ounces frozen corn you can used canned
- 4 cups water
- 4 cubes chicken bouilion
- 1 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried cilantro
- 2 teaspoons salt
Dice raw chicken breasts and put in slow cooker.
Add rest of ingredients to slow cooker. Cover and cook on high 4-6 hours or on low 6-8 hours. This soup can also be cooked on the stove.
Topping suggestions: shredded cheese, sliced avocado, sour cream, fresh cilantro
I found stewed tomatoes that were seasoned with lime and cilantro and used these in this recipe. I think it enhanced the flavor and made it even better. We also add some crushed tortilla chip pieces to our soup to add just a little crunch.
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