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.
Servings 6 servings
Calories
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