tortilla soup

Tortilla Soup

tortilla soup

It’s Thanksgiving week and if you’re like me, you struggle a little with meal this week.  I mean really, we’re having EVERY side dish possible in a couple of days, we’re going to be eating turkey for several days in a row so I don’t want to make chicken…so what?

Tortilla Soup is a great option! 

There are as many varieties of Tortilla Soup as there are places to get it.  This one is another of Grandma’s Recipes.

My favorite Tortilla Soup is from Cracker Barrel.  It’s thick and stew-like with lots of shredded chicken and spices.  We had Tortilla Soup in Mexico and it was very different, a much thinner broth with chunks of chicken, carrots and celery.  We had it at other restaurants and it usually falls somewhere between the stew-like version and the authentic Mexican version.

The Tortilla Soup I’m sharing today is an easy crock pot recipe that serves eight and only has about 265 calories per serving!  It’s topped with Baked Tortilla Strips and a little cheese, although the cheese does add extra calories.  

One more thing….This soup is better the second day so you can make it a day ahead and reheat when ready to serve.

Here’s the Recipe:

  • 1 large chicken breast, cooked and shredded
  • 1 (15 oz) can whole peeled tomatoes, mashed
  • 1 (10 oz) can enchilada sauce (you choose hot, medium or mild)
  • 1 medium onion, chopped
  • 1 (4 oz) can chopped green chilis
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 oz) can chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 bay leaf
  • 1 (10 oz) package frozen corn
  • 1 Tbsp chopped cilantro – garnish
  • Garnish: Baked Tortilla Strips

tortilla soup

Cook chicken, shred and refrigerate until about 30 minutes before ready to serve soup

tortilla soup

Place all ingredients EXCEPT chicken and cilantro in crock pot

Cover and simmer on low 6-8 hrs or high 3-4 (or longer if desired)

tortilla soup

About thirty minutes before serving, place chicken in soup and allow to heat through

tortilla soup

Top with Baked Tortilla Strips , cilantro and a little cheese

So much flavor…so little guilt!

 

Tortilla Soup
Serves 8
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Prep Time
20 min
Cook Time
6 hr
Total Time
6 hr 20 min
Prep Time
20 min
Cook Time
6 hr
Total Time
6 hr 20 min
Ingredients
  1. 1 large chicken breast, cooked and shredded
  2. 1 (15 oz) can whole peeled tomatoes, mashed
  3. 1 (10 oz) can enchilada sauce (you choose hot, medium or mild)
  4. 1 medium onion, chopped
  5. 1 (4 oz) can chopped green chilis
  6. 2 cloves garlic, minced
  7. 2 cups water
  8. 1 (14.5 oz) can chicken broth
  9. 1 tsp cumin
  10. 1 tsp chili powder
  11. 1 tsp salt
  12. 1/4 tsp pepper
  13. 1 bay leaf
  14. 1 (10 oz) package frozen corn
  15. 1 Tbsp chopped cilantro
  16. Garnish: Baked Tortilla Strips
Instructions
  1. Cook chicken, shred and refrigerate until about 30 minutes before ready to serve soup
  2. Place all ingredients EXCEPT chicken in crock pot
  3. Cover and simmer on low 6-8 hrs or high 3-4 (or longer if desired)
  4. About thirty minutes before serving, place chicken in soup and allow to heat through
  5. Top with Baked Tortilla Strips and a little cheese
O Taste and See https://otasteandseeblog.com/

10 Responses

  1. motherwouldknow

    I’m always in the market for a super easy crock pot meal and this one has everything rolled into one – except for the tortillas, which I think I can manage to rustle up while the soup cooks:)

  2. Joy @ Yesterfood

    Danita, this is just beautiful. I LOVE Tortilla Soup, and yours looks fantastic. I’ll take the “hot” version, please! 🙂 Thank you so much for sharing this with us at Treasure Box Tuesday- pinned and shared on Facebook!

  3. Kendra @ www.joyinourhome.com

    Your recipes look so good, Danita! This soup looks especially yummy! Perfect for the cold weather we’re having! Would love to invite you to link up with us please (the link up is live on my blog now) Have a great weekend!

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