Tortilla Soup

This is a recipe I’ve cobbled together over the past few years, with techniques borrowed here and there from other recipes that didn’t quite fit the bill. (Thanks to America’s Test Kitchen, Cooking Light, Not Your Mother’s Slow Cooker Cookbook, and A Year of Slow Cooking blog for the inspiration.) The result is a hearty soup with a lot of flavor. Enjoy it for your Cinco de Mayo fiesta – or any day.

~Katie

What you need:

IMG_8009Ingredients

  • 2 medium onions, quartered (or 1 large)
  • 28 oz. can diced tomatoes
  • 1 t. vegetable oil
  • 1 1/2 t. oregano
  • 1 1/2 t. cumin
  • 1/2 t. cayenne
  • 1 t. chili powder
  • 4 cloves garlic, minced
  • 1 1/2 lbs. boneless skinless chicken (breasts or thighs)
  • 1 lb. frozen corn
  • 4 oz. green chiles (or 14 oz. salsa verde)
  • 1/2 t. salt
  • 6 c. chicken broth (store-bought or homemade)
  • cooked rice, optional (to stir in at the end)
  • Optional garnishes:
    • 6 lime wedges or a splash of lime juice
    • 2 c. shredded cheddar cheese
    • 1-2 avocado, cubed
    • 4 c. crushed tortilla chips
    • 1/2 c. sour cream
    • 1/2 c. cilantro
    • 1/2 c. sliced green onions

Equipment

  • blender
  • small skillet and wooden spoon
  • knife and cutting board
  • measuring cups and spoons
  • 5 quart or larger slow cooker

Time: 10 minutes prep, 4-6 hours cooking

Freezeable: Yes.

Serves: 10-12

Multiplying the recipe: They don’t make slow cookers large enough to double this recipe. Each batch would need its own slow cooker.

Tortilla Soup:

In a blender, puree the diced tomatoes and the onions.

In a small skillet, heat the oil over medium-high heat. Add the spices and garlic and cook briefly, until they become fragrant (about 30-60 seconds). Watch carefully to ensure they do not burn.

In a 5 quart or larger crockpot, add the remaining ingredients (except rice and garnishes). Cover and cook on low for 4-6 hours.

Remove the chicken from the crockpot and shred it. Return it to the crockpot with rice, if using. Allow to sit for a few minutes to heat the chicken and rice.

Serve with optional garnishes.

Tortilla Soup

Tortilla Soup

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About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
This entry was posted in Main Dishes, party food, Sides, Soup and tagged , , , , , , , , , , . Bookmark the permalink.

12 Responses to Tortilla Soup

  1. Whisked Away says:

    We are huge fans of Tortilla soup over here, I actually have it on the menu for this week! I’m going to have to try some of your suggestions, like to puree the tomatoes and onion. Thanks for sharing!

    Like

  2. It’s amazing how much that changes the taste. I tried it first without, and the flavor was just blah. The puree and the blooming of the spices make all the difference!

    Like

  3. Emily Tefft says:

    Reblogged this on Day in the life of the Teffts and commented:
    This looks amazing. Something I will definitely have to try soon!

    Like

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