This soup smells so delicious. It only takes about 5 minutes to put together, providing you’ve got the chicken already cooked. I like to keep cooked chicken breast in the freezer for recipes like this. I’ve made the soup twice, once on the stove top and once in the slow cooker. Both ways worked fine, so you can do whatever is convenient for you.
Here’s what you’ll need:
- 32 oz chicken broth
- 2 cans diced tomatoes
- 1 can diced tomatoes with green chilis
- 6 oz tomato paste
- 2 cups frozen corn
- 2 cups cooked chicken
- 1 tsp. garlic powder
- 1/2 tsp. cumin
- 1/8 tsp. chili powder
- 10 corn tortillas
- cheddar cheese
Mix all the ingredients in a large pot or slow cooker. Bring it to a boil, then turn it down to simmer while you fix the tortilla strips. Or cook on high in the slow cooker for 4-5 hours.
For the tortilla strips, cut a stack of 10 tortillas in half. Then slice them into 1/4″ slices. Fry in hot oil in a skillet and drain on paper towels. Serve the soup with the tortilla strips and shredded cheese.
I also served Cheddar Muffins with the soup, which was a good combination.
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I’ve seen Chicken Tortilla Soup on menus but have never tried it. This looks delicious!
Ah, this is one of my favorite things to eat. Your’s looks scrumptious!
A basic question — How do you cook the chicken that stays in the freezer? I’ve been experimenting with grilling them (don’t like the charred bits) and boiling them (works pretty well), but didn’t know if there was another way. I’d appreciate any advice you could share!
I usually just bake chicken. I use either boneless breasts or sometimes with bones. You can use a whole chicken too. Just pop them in a baking dish, add a little water (with the boneless, I skip the water sometimes), salt and pepper if you like. Cover tightly with foil and bake at 350 for about an hour or 1 1/2 hours. When I bake the boneless chicken, I don’t even bother thawing it out first. After it’s cooked, shred or chop it and freeze it. I never measure, but put about 2-3 cups of chicken in each bag. That’s enough for many casserole or soup recipes. It’s nice to have it already cooked and ready to go. It’s a great way to use up chicken that you got on sale too.
Just found your blog and LOVE it! Thanks for the real recipes and great pictures. There is something about seeing the ingredients that makes it feel more doable!
We’ll be having this soup ASAP!
Love the idea of having the chicken already cooked and ready to go.
Soups are such a good entree to store in the freezer. It is easy to make a large batch and package up to enjoy later.
Love this recipe I will try it out on my gang, the will devour it Im sure
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Robin
I love your recipes and menus. I’ve been searching for years trying to find a site just like this. I know there are a lot of similar ones but they seem to be based more on chef cooking instead of homestyle, family type meals that children would also eat and without all those fancy/expensive ingredients.
Keep up the great work!!
Sandra
Hi! Thanks so much for sharing this recipe. I made it for supper last week on an especially chilly evening. My husband was not thrilled when he heard what was “on the menu,” as he is not a very adventurous eater. However, we all thoroughly enjoyed the soup bite for bite! I really liked the fried tortillas on top…what a scrumptious combination of flavors it all is. The recipe is a keeper…and in our house, that’s no small victory! Thanks again!!
I printed a recipe that ended up as 11 pages to get the 2 pages I needed! Am I missing a printer friendly version somewhere?
I don’t like the mess or calories of frying the tortilla strip, so here’s what I do. Preheat oven to 400. Spray a cookie sheet or jellyroll pan with cooking oil spray (I also cover my pan with foil to speed clean-up). Cut tortilla into strips as instructed in recipe, and spread them out on the cookie sheet in a single layer. Spray strips with cooking spray and, if desired, sprinkle with a little salt and chili powder. Cook for about 5 minutes, stir them around, cook for another 5 minutes. They might be done enough for you, or you can continue until they are as crisp and brown as you like. My family loves these with any mexican soup!
Suzanne, I love that idea! Thanks for sharing it.
Made this soup yesterday. It was a big hit! It simmered most of the afternoon. Wonderful flavor. I served it with lime wedges for squeezing over top at the last minute. Yum
Made this for dinner last night. I made it in the crockpot and used leftover turkey from the freezer and whole wheat tortillas. It was so simple I couldn’t help but wonder if it would really be that good. Oh, it was so delicious. Just perfect on a cool night and after a long day. Thanks so much!
I made the soup this past weekend, I chopped up an avocado in it and then served. It reminded me of authentic mexican soup that you get in some of the mexican cafes. YUMMY!
Janet, I love the idea of avocado in the soup. Mmmm!
I made this for dinner after spending all day out in over 20″ of snow. It was quick, easy and delicious!! I love the idea of baking the tortillas instead of frying them.
Thanks for all the great recipes!! This one will definitely be made again!