I don’t know about ya’ll, but I like to think of myself as a connoisseur of chicken tortilla soup. LOL… not really. I did do some research a few years ago to find out who had the “best” chicken tortilla soup. The end result was Chuy’s.. I think I like it because it’s got a bit of tangy flavor to it, and well, I like that.
I find that a lot of chicken tortilla soup recipes you see online call for cans of beans, tomatoes, and corn. I’ve made those soups and they’re good, but to me it’s really just a chicken taco soup. That’s not what I’m looking for when I want chicken tortilla. To me, this soup is the tex-mex version of chicken noodle. Replace the noodles with chips, and the carrots with green chilis. Waa-laa!
This soup is also one that is both crockpot and stove top friendly so it works well for any schedule!
- 1 lb boneless, skinless chicken breasts
- 1 small can green chilis OR diced jalapenos
- 1 c. salsa verde
- 1-2 fresh Roma tomatoes, diced
- 32 oz low sodium chicken broth
- 1/2 tbsp cumin
- 1 tbsp onion powder
- 1 tsp garlic powder
- monterrey jack cheese (optional topping)
- tortilla chips of choice
In either your slow cooker or a large stock pot, add the chicken, chilis, salsa verde, cumin, onion powder, garlic powder and chicken broth. In the slow cooker, cook on low for 6 hours or high for for 3. On the stove top, bring the soup mixture to a boil, reduce to a simmer, cover and let cook for 3-4 hours.
Add in the diced tomatoes and cook for 30 minutes longer. Top with desired toppings.
One small twist you can take on this is to sauté a fresh diced onion with 1-2 gloves of fresh garlic before adding in the remaining ingredients in lieu of using garlic and onion powder.
Another SOUPER easy soup for you!