Mexican Poultry Soup

Chicken Tortilla Soup


This week’s grocery trip involved a lot of Mexican food, which is weird because I don’t like Mexican food. It was one of those things where I just kept coming across recipes for things that I do not really care for, but I had this sudden desire to try making them. The only one that I actually got around to making was the chicken tortilla soup.

I was originally going to use a recipe from my Campbell’s cookbook, but then Kevin told me that his mom had a really good recipe. Mrs. Duensing sent me the recipe that she uses, and I decided to go with that because it was tried and true. I ended up really liking this soup more than I thought I would. Thus continues my recent pattern of finding out that I like things I thought I hated. I feel like my whole childhood was a lie.
The recipe calls for chicken that is already cooked and shredded, but I took Mrs. Duensing’s advice and just put some frozen chicken breasts in the crock-pot. I took them out towards the end (when they were cooked through), shredded the meat, and put it back into the crock-pot for the remainder of the time. She also suggested adding a can of chili beans. I really hate chili beans (and trust me, that is not something that will change in my adulthood), but I had a can of black beans that I added instead. The only other change was to use all chicken broth instead of part broth and part water for the liquid.
Chicken Tortilla Soup
1 lb shredded, cooked chicken
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
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 black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 Tbsp chopped cilantro
7 corn tortillas
vegetable oil
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth (or just broth), and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro (and beans if adding). Cover, and cook on Low setting for 6 to 8 hours or on High for 3 to 4 hours.
2. Preheat oven to 400 degrees F.
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. You can also serve it with some lime juice, avocado, cheese, cilantro, sour cream, etc.

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