Wednesday, October 27, 2010

Creamy Chicken Tortilla Soup



This is a easy Crock Pot soup my high school girlfriend Nancy shared with me that is filling and will warm you up.
Ingredients:
1/2 Cup chunky salsa (mild, medium or hot)
1 lb. boneless skinless chicken breast cut into 1/2 inch pieces
2 Cups frozen corn
1 can (approx 15 oz.) black beans rinsed and drained
2 cans (10-3/4 oz. each) cream of chicken soup
1 can (approx 15 oz.) diced tomatoes with jalapenos or green chilies ( choose according to the spice level/heat you prefer)
1/2 cup water
1 tsp. ground cumin
1 or 2 6inch corn tortillas cut into strips
1 Cup shredded cheddar cheese
1/3 Cup chopped fresh cilantro
1. Stir the salsa, chicken, corn and beans in a 4 quart slow cooker/crock pot.
2. Stir the soup, tomatoes, water, cumin together in a separate bowl. Pour over the crock mixture.
3. Cover and cook on low for 5 hours or on high for 2 to 2-1/2 hours.
4. Stir in tortilla strips, cheese and cilantro. Cover and cook an additional 15 minutes.
Enjoy with warm tortillas or corn bread!

26 comments:

  1. You do not know how long I have waited for this recipe. I had this soup at Max & Ermas restaurant a while back and it was delicious. Now I can make my own.
    AMY

    ReplyDelete
  2. I make this often, but haven't ever used the cream of chicken soup in it - think I'll put it in the crockpot this morning. Thanks for sharing - can't wait to try it!

    ReplyDelete
  3. I think you just gave me tonight's supper!!! I had some chicken tortilla soup at Panera Bread last week & this sounds just like it...yummmm!!!
    thank you so much!!!

    ReplyDelete
  4. I just looked over your blog and I am really impressed. I love the recipes and with the winter coming on
    the soup recipe is just the thing.
    I invite you to visit my blog.

    ReplyDelete
  5. Nothing like a hot bowl of soup with lentils and a twist of Mexican flavor. It's a must.

    ReplyDelete
  6. Hmmmmm, I so want to try this one.

    ReplyDelete
  7. This look delicious. It will be perfect for the Halloween weekend. I'll have to add this to my shopping list.

    ReplyDelete
  8. Living in the southwest, this is a common meal around our house. It is fabulous in the winter and now that the cooler weather is approaching- your timing is excellent!

    We keep out a few extra tortillas, cut them into strips and fry them in olive oil to make them crisp. Add a few on top, a bit of sour cream, sprinkle on some cilantro... Yummmmm!

    ReplyDelete
  9. Yum, this does sound good, and easy too.

    ReplyDelete
  10. We love soup at this time of year and this is one I've never made! Thank you so much for the wonderful recipe! ♥

    ReplyDelete
  11. I'm bookmarking this one; if I hadn't already planned a soup for next week, I'd have made this one.

    ReplyDelete
  12. I keep stumbling upon tortilla soup recipes, yet I've never had any, I'll have to give it a try, it sounds really yummy

    ReplyDelete
  13. YUM! This is what I want. I'll be picking up a few ingredients tomorrow.

    Thanks!
    Jody

    ReplyDelete
  14. I made this tonight. Used my home-canned items, chicken breast/broth, corn, diced tomatoes. Made a roux instead of using soup. Used 1/2 & 1/2. Served with tortilla strips, shredded cheddar, and cubed avacados. Also used garbanzo beans instead of black beans, cause that is all I had! Totally delish!

    ReplyDelete
  15. i have a silly question...is the chicken cooked or uncooked before putting it in the crockpot?

    ReplyDelete
  16. Piehole 25...the chicken is uncooked! Enjoy!

    ReplyDelete
  17. I made this dish today for my family's dinner, and it was superb. I followed the recipe exactly and we all think it's a real keeper...thanks!

    Ruth

    ReplyDelete
  18. Our weather finally cooled down on Friday and I made this--it was terrific! We put crushed tortilla chips on top instead of regular tortilla strips. Thanks so much!

    ReplyDelete
  19. I made an adaptation of this last night, and it was a hit!

    ReplyDelete
  20. Thanks so much for sharing this recipe! It works great with shredded chicken, and I used 1/3 as much dried cilantro instead of fresh, adding it at the beginning of the process. Also added a little extra water to thin it out. Both easy and delicious!

    ReplyDelete
  21. I made this soup and we loved it! We are not fond of dishes that are too spicy and this was perfect. I've added it to my growing repetoire of recipes I've tried from MGCC. What a fabulous website! Thank you, ladies.

    ReplyDelete
  22. I made this soup today, with a few additions: juice of one lime, 1 clove minced garlic, and about 1/2 cup minced onion. It was fabulous! I am planning to make it for company this weekend.

    ReplyDelete
  23. This is the absolute BEST tortilla soup I have ever made/had! I substituted the water for some spicy chicken broth I had on hand. I threw a couple jalapenos in with the tomatoes that already had green chilies and added 1/2 teaspoon chili powder. I'll probably use less chili powder next time because it was bit hot (much to our delight but a bit regretful later...) I served it with jalapeno cheddar corn bread. Hubby and I LOVED it! Thank you :)

    ReplyDelete
  24. I kind of have a ridiculous question? lol! I'm wondering if I could throw the chicken breasts in whole and then shred them later on? Would it affect the cooking time? Thank you! So looking forward to trying this!

    ReplyDelete
    Replies
    1. Heather, Go for it. It shouldn't affect the cooking time and makes the recipe easier to get going to begin with...

      Delete
  25. Thanks so much Ellen! I'll let you know how it goes!!! I'm so excited to try this recipe!

    ReplyDelete