Chicken Tortilla Soup

Chicken_tortilla_Soup

Chicken Tortilla Soup Recipe

A zesty Mexican-style soup made with baked, seasoned tortilla strips and your choice of delicious toppings, chicken tortilla soup is a budget-friendly option the whole family will enjoy.

Made low and slow in the crockpot, your home will be filled with delicious aromas of tender chicken simmering in savory Mexican spices.  Take advantage of a great deal on boneless, skinless chicken breasts at Safeway to make chicken tortilla soup for dinner this week.  You may have all the other ingredients on hand as they are mostly pantry and refrigerator staples like canned beans, corn, canned tomatoes, carrots, onions, and spices.   Use homemade chicken broth if you have it, otherwise, canned or boxed broth or even water will work.

The soup is incredibly economical to make, at a cost of just $6.97 for the whole pot, that is just $1.16 per serving.   The soup can be refrigerated or frozen so that you can easily reheat and eat for lunch the next day.

I only use 2 full chicken breasts and that is plenty with the other filling ingredients in the soup.

Top with your favorite toppings like green onions, avocado, jalapeno, sour cream, your choice of cheese.

Ingredients in Chicken Tortilla Soup

  • chicken ($1.66)
  • onion ($.33)
  • carrots ($.40)
  • celery ($.30)
  • corn (canned or frozen) ($.50)
  • black beans ($.79)
  • canned tomatoes ($.79)
  • garlic ($.10)
  • spices including cumin, chili powder, oregano, salt and pepper ($.40)
  • chicken broth ($1.50)
  • tortillas ($.20)
  • optional toppings including green onions, avocado sour cream, jalapeno, cheese, and cilantro

How to Make Chicken Tortilla Soup

I like to make chicken tortilla soup in the slow cooker because it’s super easy and very hands-off.  I’ll also provide the instructions for making it in a stockpot if that’s what you prefer.  The crockpot method allows the chicken to get really tender so that you can shred it with a fork, or cut it into little pieces really easily.

Place boneless skinless chicken breasts in the slow cooker.  Add chopped onion, carrots, celery, canned corn, canned beans, canned tomatoes, minced garlic and spices.  Add chicken broth and cook on high for 4 hours, or low for 6 – 8 hours.

Remove the chicken from the pot and shred or cut up into smaller pieces on a cutting board.  Add the cut chicken back to the crockpot.  Stir to combine all the ingredients.  Add the juice of a lime to the soup.

How to Make Homemade Tortilla Strips

To make the tortillas, heat the oven to 350 degrees.

Use a pizza cutter or a sharp knife to cut 2 – 3 flour or whole wheat tortillas into horizontal strips and then cut into 3rds vertically.

Spray the tortillas with olive oil cooking spray and season with salt, pepper, chili powder, and cumin.

Bake the tortilla strips for 12 minutes until crispy and slightly golden.  Don’t wait until they are overly browned because then they will burn.

homemade_tortilla_Strips

 

Make Chicken Tortilla Soup in a Stock Pot

If you want to make this in a stock-pot, you’ll need to cook the chicken first.  Either roast the chicken breasts in the oven for 20  minutes on 350 until they are cooked through, or boil the chicken for 15 minutes and then cut up or shred.

Saute the onions, garlic, carrots, and celery in some olive oil until soft.  Add the canned beans, tomatoes, corn, spices and broth and bring to a boil.  Add the cooked chicken pieces to the soup.  Reduce heat to a simmer and cook for about 20 minutes until the carrots and celery are soft.

Follow the same instructions for making the homemade tortilla strips.

Serve the soup with your preferred toppings.

Chicken Tortilla Soup Toppings

green onions

homemade seasoned and baked tortilla strips

sour cream, Greek yogurt or quark

avocados

cheese – try queso, feta, or any shredded cheese

jalapeno

Chicken_tortilla_Soup

Chicken Tortilla Soup

A zesty Mexican-style soup made with baked, seasoned tortilla strips and your choice of delicious toppings, chicken tortilla soup is a budget-friendly option the whole family will enjoy.
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Course: Soup
Cuisine: Mexican
Keyword: chicken tortilla soup
Prep Time: 5 minutes
Cook Time: 4 hours
Servings: 6 servings
Calories:
Author: Eva Fry

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 medium onion diced
  • 2 carrots chopped (1/2 cup)
  • 2 celery ribs diced (1/2 cup)
  • 1 cup corn canned or frozen
  • 1 15 oz can of black beans
  • 1 15 oz can of diced tomatoes with green chiles if you have
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • juice of 1 lime
  • 6 cups chicken broth, stock or water
  • 3 flour or whole wheat tortillas
  • olive oil cooking spray
  • optional toppings including green onions sour cream, jalapeno, cheese, and cilantro

Instructions

  • Place boneless skinless chicken breasts in the slow cooker.  Add chopped onion, carrots, celery, canned corn, canned beans, canned tomatoes, minced garlic, and spices.  Add the broth and cook on high for 4 hours, or low for 6 - 8 hours.
  • Remove the chicken from the pot and shred or cut up into smaller pieces on a cutting board.  Add the cut chicken back to the crockpot.
  • Squeeze the juice of a lime into the slow cooker.

Homemade Seasoned Baked Tortillas

  • To make the tortillas, heat the oven to 350 degrees.
  • Use a pizza cutter or a sharp knife to cut 2 - 3 flour or whole wheat tortillas into horizontal strips and then cut into 3rds vertically.
  • Spray the tortillas with olive oil cooking spray and season with a pinch of each: salt, pepper, chili powder and cumin.
  • Bake the tortilla strips for 12 minutes until crispy and slightly golden.  Don't wait until they are overly browned because then they will burn.
  • Serve the soup with your preferred toppings

homemade_Chicken_tortilla_Soup

 

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