This soup is one of our top ten. It is so good! I make this one in my crock pot with frozen chicken breasts and it is super easy. My daughter reminded me last night that I don’t put the tortillas in the soup. She’s right. I should probably change the name.
Chicken Tortilla Soup
3 boneless/skinless frozen chicken breasts
2 14oz. cans of fire roasted tomatoes with chilies
1 10 oz. can enchilada sauce (mild, medium, hot, in the Mexican product aisle at the grocery store)
I medium chopped onion
3 cloves chopped garlic
2 cups water
4 cups chicken broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 package frozen corn
1 large can hominy, drained
1 large can black beans, drained
3 tablespoons chopped cilantro
juice of one lime
salt & pepper to taste
You can’t do anything wrong to this recipe. If you don’t have fire roasted tomatoes, no worries, just put in regular tomatoes. You can add a can of green chilies. You can use red or green enchilida sauce, you can add less or more of anything. Last night I only had a small can of beans and a small can of tomato (I mis-read my recipe and didn’t even realize that I usually put large cans in!) I had a large can of hominy in my pantry and decided to add it, it was delicious so now hominy has earned a spot on the ingredient list! I didn’t add any salt last night because my chicken soup base is really salty.
Layer the frozen chicken breasts in the bottom of the crock pot, throw everything else on top, stir, and go have fun! Heat on low for about 8 hours or high for 6. Just before serving, remove the chicken breasts and shred them with a fork. Add chicken back in crock pot and serve topped with your favorite toppings. We like pickled jalapenos, cheese, additional cilantro (most folks either love it or hate it. I’m a lover, what are you?) and tortilla chips.
I am still working on a new soup blog. Waiting on some art work to come back from the “studio.” Ahem, artist? If you’re reading this, do you have any news for me about the banner photograph?