Kelly's Tortilla Soup
By kipscookbook
My daughter gave me this very good yet easy tortilla soup recipe. Slow cooker or stock pot methods. Freezes well too!
Rate this recipe
4.5/5
(46 Votes)
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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,
Details
Preparation
Step 1
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.
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