Editors' Pick
The Best Chicken Tortilla Soup
photo by SharonChen
- Ready In:
- 6hrs 15mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 1 (46 ounce) can chicken broth
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes
- 3 cups cooked chicken, shredded (I use rotisserie from the deli)
- 2 anaheim chilies, diced
- 1 jalapeno pepper, diced
- 1⁄2 cup diced onion
- 3 -4 large tomatoes, diced
- 2 garlic cloves, minced
- 2 tablespoons minced cilantro
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons pepper
- 1 teaspoon salt
- 2 teaspoons Tabasco sauce (I use the chipotle flavor)
- 1⁄2 teaspoon chipotle pepper (optional)
-
Garnish
- 1 cup shredded cheddar cheese
- 1 avocado, chopped
- 1⁄4 cup cilantro, pulled from stem
- 1 lime, cut into wedges
- 2 cups crushed tortilla chips
directions
- Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
- Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
- Enjoy!
- If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
- Simmer for at least an hour so that the flavors mix together.
Questions & Replies
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This is one of may favorite recipes from this site and I love some of the tweaks people used.(enchilada sauce). How can I freeze this well? In smaller portions? Any suggestions? It's perfect to take out a bowl when in a crunch....I have a family friend who lives by himself an hr or so away and I try to freeze him small portions of the good stuff. This is one of those good stuff ones I want to freeze! Thanks so much for sharing recipe and some of the tweaks everyone!!! It's so good!
Reviews
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This is the closest I've found to what we miss in San Antonio. I followed the recipe exactly, including the chipolte Tabasco sauce, (minus the optional chipolte pepper). Don't forget the cilantro!<br/><br/>I also cut flour tortillas into strips using a pizza slicer and fry them instead of using tortilla chips from a bag. It makes a HUGE difference.
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Very good recipe - although I had to make some changes based on availability and making the recipe easier. Normally I follow recipes to a "T", but the absurd high price of tomatoes (3x what they were a few weeks ago - no kidding) caused me alter the recipe slightly.<br/><br/>Instead of the 15oz can of diced tomatoes, 3-4 tomatoes (diced), and 2 anaheim peppers, I used a 28oz can of diced tomatoes, 1 can of Rotel, and 1 can of diced green chilies. It was cheaper and I think it stayed within the parameters of what the recipe tried to accomplish. <br/><br/>The soup was very good, and with no added fat pretty healthy to boot. Using the rotisserie chicken is a great idea, as you can usually find them for $5 - $6 around here - which is about what you'd pay for a whole frozen chicken. Plus you'll probably have some extra chicken meat left over to boot!<br/><br/>I may try the black beans in the soup next time as well like some other reviewers have suggested. This is definitely a keeper though.
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The name "The Best" is spot on! I thought I'd have trouble finding Anaheim peppers cuz I'd never heard of them - nope - easy to find! This soup is VERY easy to make but the flavor is complex so it tastes as though you've been slaving away in the kitchen all day. I made it exactly as the recipe specified - absolutely delightful!
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Tweaks
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I prepared this with the stove-top method and was thoroughly impressed! Changes - substituted fresh diced tomatoes, used the chicken from the homemade chicken broth I made just for this recipe, no anaheim chilies, nor Tabasco. I did add chipotle peppers and we loved every bite! Added Seasoned Tortilla Strips #100646 by JuneBug. Thank you for a great soup!
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On the chicken tortilla soup I didn't use store brought chicken just roasted my own instead. I didn't use the tomato sauce instead I used a can of the red enchilada sauce as recommended and added two fresh tomato diced. Then I added a generous amount of sugar (1 tsp) to cut the acidity. Since I didn't use a slow cooker I simmered for about an hour on the stove top in a dutch oven...the soup just gets better the longer it sits...so a week from now still enjoying the soup!!!
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RECIPE SUBMITTED BY
Jill4man
Minneapolis, MN
I'm a mother of a 18 year old step-daughter and a 6 year old son. I love to be creative and one of those ways is cooking. I love complexity in everything...especially food!!