There are so many ways you can make a Chicken Tortilla Soup. The mexican spices are so versatile that you can easily make this soup your own by changing up ingredients.
I recall a former roommate of mine making a delicious version that slowly cooked over the stove. However, I love to use my crockpot whenever I can because it makes it safer (and a bit easier) than letting something simmer out on the stovetop.
Our version of Chicken Tortilla Soup has been modified slightly from one I discovered on Facebook recently. All the ingredients are combined in the crockpot in the morning, and by dinner time, you have an amazing soup that is flavorful but not overly spicy for your kids.
For the enchilada sauce, I chose to use the “medium” heat version as opposed to mild. This gave the soup a nice kick but not too much for my kids–though we did used to live in Dallas, Texas. So, if your kids are really sensitive to the Mexican heat, you might want to choose a mild version of the sauce for your first go-around.
This soup would go great with our Easy Corncake Bread or fresh tortilla chips!
- 1 lb boneless, skinless chicken thighs
- 1 (15 oz) can whole peeled tomatoes (We use a super flavorful brand, such as San Marzano or Pomi.)
- 1 (8-10 oz) can enchilada sauce (Note: Don't skimp on this sauce. The sauce you pick for this can greatly affect the flavor of the soup. Try to find a brand of sauce that has either more natural ingredients or might be more "gourmet".)
- 1 medium onion, chopped small
- 1 (4 oz) can chopped green chills
- 1 (10 oz) package frozen corn
- 2 cloves garlic, minced
- 2 cups water
- 1 tspn ground cumin
- 1 tspn chili powder
- 1 tspn salt
- ¼ tspn black pepper
- 1 bay leaf
- 1 TBLspn chopped fresh cilantro
- Combine all ingredients in slow cooker/crockpot.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours. (The chicken should fall apart easily when it's done.)
- Break up the chicken and stir well before serving.
- Serve with tortilla chips and shredded Mexican cheese!