Family favorite Chicken Tortilla Soup
I have the perfect soup for you and your family that everybody is going to love. I could literally eat this almost every single day and never get tired of it!
Plus it’s so simple and fast, and you get leftovers for tomorrow night or throw it in the freezer for another quick dinner when you need it. Score, cook once and eat twice! We’ve had it for dinner the past 2 nights and there is still more and I think almost everyone had seconds.
You can make this soup in the crock pot or on the stove to the table in 30-40 minutes. Our whole family loves this recipe and I even took some to the neighbors to see what they thought. All 3 kids gave it a big thumbs up and even the husband asked me to open up a restaurant and serve this!
Just tailor it to your families taste buds and you can even make it really family style and let them choose all of their toppings. One of our family members doesn’t like beans so I just put the beans in a bowl on the table and whoever wants them can grab it and add them to their bowls. You can make this as spicy or mellow as you like.
So easy that it will become a routine favorite in your house, I promise! Play around with it and have fun!
- 2 lbs chicken breast
- 1 or 2 15 oz corn frozen, fresh, I had 2 bags from summer that I took off the cob
- 1 15oz fire-roasted tomatoes any kind will work
- 1 can black beans drained and rinsed
- 8 cups chicken stock 2 big containers of stock or use your own stock
- 2-3 tsp cumin add more later if you want
- 1/2 cup onion chopped (optional)
- 2 tsp minced garlic
- 1 tbsp lime juice or squeeze 1 whole lime
- 1 small can green chiles (optional)
- 1/2 tsp chili powder
- 1 tsp salt add more if you like
- 1 cup shredded cheese buy a block and shred it yourself
- 1 scoop plain greek yogurt same creaminess (optional)
- 1 bunch cilantro
- 1 bag tortilla chips (scoopers) (optional) Love buying these to dip and scoop
- Add the chicken all the ingredients, except for the toppings: cheese, corn chips, avocados, cilantro, and yogurt or sour cream to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
- About 30 minutes before serving remove the chicken and let it cool for 5 minutes so you can shred it. Shred all the chicken and then add it back. Do a taste test at this point and see if you want to modify or make it more spicier.
- Grab a big bowl and ladle and scoop some delicious soup into your bowl.
- To make this soup extra delicious, add a touch of cheese, crunchy tortilla strips or chips. Add cubed avocados, cilantro and a soup of Greek yogurt or sour cream! I’m guessing you will be going back for seconds.
- Cook the chicken on lower heat for 20 minutes to help keep it softer so it’s easier to shred.
- While the chicken is cooking, in a big pot add chicken stock, canned tomatoes, beans, corn, all spices, lime juice, garlic, and onions. Bring to a boil and then simmer.
- You can now shred the cheese, chop up the avocado and cilantro, and drain and wash the beans.
- One the chicken is done remove the chicken breast and put them on a cutting board to cool off for 5 minutes. Once you are done shredding, add all the meat back into the pot. Let it sit for a minute.
- Now grab a big bowl and ladle and scoop some delicious soup into your bowl.
- To make this soup extra delicious, add a touch of cheese, crunchy tortilla strips or chips. Add cubed avocados, cilantro and a soup of Greek yogurt or sour cream! I’m guessing you will be going back for seconds!!!
- Tip: If you don't have time to put it all together in the morning, than just grab your crock pot and 1-2 cups of broth and throw the chicken breast in there and let them cook all day on LOW so you don't have to cook them later.