Chicken Tortilla Soup

Good Morning Foodie friends! Many of you know that I have hang ups on certain foods – macaroni & cheese, for example. Well, I also love Mexican food. It is a bit of an obsession, meaning when I start eating Mexican food there is likely going to be several days where Mexican foods are involved. I have to weaned off of it, I cannot give it up cold turkey. While that is not such a bad thing, my Mexican cravings can sometimes last weeks. It sounds excessive, right? Luckily I have an understanding boyfriend who puts up with my food-craving shenanigans. Not to mention, Mexican is delicious! Well, it started again for me on Saturday – we went to my favorite Mexican restaurant in the area and I’m addicted again. As a result, all I can think about is making, ordering and eating Mexican food. So last night, in an effort to use up some of the food we have before we move, I made Chicken Tortilla Soup. I like soup and Chicken Tortilla Soup just happens to be one of my favorites. The best part is how easy it comes together – you just create your masterpiece, put it in your crock pot and forget it for several hours! Awesome!

Let’s get down to business. Here is what you will need:

  • 2 chicken breasts
  • ½ medium onion
  • 2 cans diced tomatoes with green chiles
  • 1 can mild enchilada sauce
  • 1 can chopped green chiles
  • 2 cups chicken broth
  • 1 jalapeno, small dice
  • 2 teaspoon garlic salt
  • 1 ½ teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoon cumin
  • Sprinkle pepper and salt
  • Corn tortillas

Directions:

  • In a slow cooker, add chicken and sprinkle with salt and pepper
  • Add all of the remaining ingredients
  • Cook on high for 4 to 5 hours

  • After this time has elapsed, preheat oven to 350 degrees F
  • Cut the tortillas into small chunks/strips
  • On a lightly greased baking sheet add the tortillas and bake for 10 minutes or until crisp

 

  • In the meantime, remove the chicken to a plate and shred with a fork

  • Return to crock pot and allow the chicken to cook for another 5 minutes

  • Assemble – soup, sprinkle a little cheese and a few tortillas on the top [you could even add a dollop of sour cream to the top if you wanted!]

This soup was PACKED full of awesome flavors. It has a great kick, which is something Nick and I both love in our dishes. If you don’t like the heat, just remove the hot ingredients or reduce it. I personally would not eliminate all of the heat.

I hope you all enjoy!

Until Next Time,

Happy Cooking!