Ultra Yummy Crockpot Chicken Tortilla Soup Recipe Yield: 6-8 bowls (6 Servings) Prep: 30 mins Cook: 4 hrs 0 min Ready In: 4 hrs 30 mins
2 Teaspoons Olive Oil Enough to Coat Pan
2cup Yellow Onions Chopped
1.5cups Organic Chicken Cubed
5 Teaspoons Powdered Chicken Broth
4 Teaspoons Minced Garlic Bottled
2 Teaspoons Dried Cilantro
1 8oz Can Tomato Sauce
1 15oz Can Black Beans Rinsed & Drained
1 Brick Frozen Corn Found in Frozen Foods
2 Teaspoons Ground Cumin
1 14.5oz Can Diced Tomatoes Seasoned with Oregano & Basil
.5 Teaspoons Ground Oregano
1 4.5oz Can Green Chili Peppers Diced
Step 1: Take the time to chop up your onions and measure all of your ingredients. The onions need to be chopped up fine or put in a small food processor. Just make sure they don’t end up mashed if you put them in a food processor.
Step 2: Take this time to also cut your chicken into small cubes. Makes sure to trim off all the fat, and cut the chicken fairly small to make sure that it’s evenly distributed throughout the soup.
Step 3: In a large skillet or pan, barely cover the pan with olive oil or vegetable oil. After about thirty seconds, place the onions and garlic in the pan, sautéing them for about four to five minutes. The amount of oil you needed will mostly depends on the size of the pan you are using. Just use enough to make sure you don’t burn the onions or garlic – don’t drench the pan in oil. This is a very common mistake I have seen that ruins quite a few recipes (don’t worry, I used to do it too).
Step 4: While the onions and garlic are sautéing, put three cups of water in another pot and start to bring it to a boil. Place the 5 cubes of chicken broth or 5 teaspoons of chicken broth in the pot. I recommend using low sodium chicken broth. If you are in a hurry, I recommend getting organic, low sodium chicken broth, and measuring out 3 cups of the liquid. It may be a bit weaker, but should contribute plenty of flavor.
Step 5: Combine the chicken broth with the onion mixture. Slowly add in the tomato sauce and a can of green chilies/jalapenos to the mixture. Add the cilantro and remove the entire pot from the heat – set it aside for step 7.
Step 6: Place all other ingredients in your crock pot and stir everything together, making sure the seasoning and chicken are well mixed.
Step 7: Slowly pour the liquid mixture from step 5 into your crock pot. Place the top on your crock pot and cook on low for 4 hours. Serve hot, adding tortilla chips and sharp cheddar, if desired. My chicken tortilla soup recipe lasts about a week in the refrigerator, as long as it is stored in an airtight container.