Kelly's Tortilla Soup

My daughter gave me this very good yet easy tortilla soup recipe. Slow cooker or stock pot methods. Freezes well too!
Photo by Kip D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound shredded, cooked chicken

  • 1

    (10 ounce) can Rotel tomatoes with green chilies

  • 1

    (10 ounce) can enchilada sauce

  • 1

    medium onion, chopped

  • 2

    cloves garlic, minced

  • 2

    cups water

  • 2

    (14.5 ounce) can chicken broth (low sodium)

  • 1

    teaspoon cumin

  • 1

    teaspoon chili powder

  • 1

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1

    bay leaf

  • 1

    small package frozen corn

  • 1

    can black beans or pinto beans

  • 1

    tablespoon chopped cilantro

  • 2

    fresh Limes

  • tortilla strips or chips

  • Optional toppings: grated cheese, avocado, fresh cilantro, jalapenos,

Directions

SLOW COOKER METHOD: Saute onion & garlic in small skillet, transfer to crock pot. Add chicken broth and remainder of ingredients. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. STOCK POT METHOD: Saute onion and garlic in stock pot; add chicken broth and remainder of ingredients. Cook on medium for 15 minutes, reduce and cook on low for another 45 minutes. Quarter limes; to serve, sprinkle tortilla strips in bottom of bowl and pour soup over chips, squeeze in lime, add toppings and serve immediately.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: