` Chicken Tortilla Soup - Chez Chelsea
  • November 4, 2014

Chicken Tortilla Soup.

Well, maybe I should restate: Chicken Tortilla Soup without the tortillas…of course you can add the tortillas, but I tend to leave them out to make the recipe a bit healthier!

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When I was moving out of the dorms and into my first apartment Junior Year of college, I came to Mommy with jitters! I asked her, “How am I going to balance schoolwork, and still be able to cook a yummy dinner for myself?” Of course, Mommy had taught me how to cook fabulous meals, but I wanted to make something delicious that wouldn’t be overly time consuming.

Mommy is the BEST cook. She knows how to cook healthy and make everything taste scrumptious all at the same time, which is an art. Mommy was my go to person to solve my dilemma.

Chelsea’s Problem: Make a healthy dinner that would taste like heaven without spending too much time, money, or energy.

Mommy’s Solution: Let’s go to Costco. We are getting you a Crockpot!

Grammie came along too!

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The two generations spent the car ride explaining to me how vital The Crockpot was to their kitchen. They concurred that it is essential that every chef should have a Crockpot. Grammie felt it was her responsibility as the matriarch of the family to buy me a Crockpot as a housewarming gift. For the record, she is quite possibly the sweetest person alive.

I moved into my first apartment, and I was slightly intimidated by the slow cooker. I didn’t know what it was capable of at the time, so it just stared at me. Mommy kept asking if I had used it yet. Fortunately, she was always looking for an excuse to come visit me (okay that might be a lie…I might have been the one begging her to come to Malibu…regardless our desire for her to visit was mutual). So, she booked a flight and made a trip to help me understand the Crockpot’s magic. She had just the recipe!

We decided to have a few of my girlfriends over for dinner. The Crockpot makes food in abundance, which is great for dinner parties. With a very small prep period in the morning, Mommy and I were able to enjoy our day before the party because The Crockpot did all the work for us!

To say the least, the Chicken Tortilla Soup was a major success- with no stress!!! My friends were in love with the meal. Since that night, I have had at least five Chicken Tortilla Soup parties with my girlfriends. I have also made a video on how to make The Chicken Tortilla Soup.  Everyone raves about the recipe, so I keep making it (plus, I LOVE IT myself). The funny thing is… it is SO easy. All you do is throw in the ingredients, turn The Crockpot on the right setting, and voila you have made a masterpiece. I get all the credit, but really we should be taking our hats off to the slow cooker.

This recipe is great because there is no chopping involved. All you need is a slowcooker and a can opener. It will make your house smell like savory heaven. It is mouthwateringly YUMMY! Anyone that says, I can’t cook will be proved wrong after making this soup! It is hearty and healthy, and the prep time is less than 10 minutes! I hope you enjoy! Bon Appétit.


Chicken Tortilla Soup Recipe

Serving 10+ people

Prep Time: 10mins

Cooking Time: Low for 9-10 hours or High for 5.5-6 hours

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Ingredients for The Crockpot:

4 Skinless Boneless Chicken Breasts

4 Chicken Tenders

1 can (15 oz) Black Beans (rinse the beans)

1 can (15 oz) Diced Tomatoes with Green Chilies and Spices

1 box (32 oz) Chicken Broth


1 can (20 oz) Red Enchilada Sauce

2 cans (7 oz each) Ortega Diced Green Chilies-Mild


1 bag (12 oz) Frozen Corn

1.5 T. Garlic Salt

1.5 T. Chili Powder


1.5 T. Cumin

1 t. Salt

1 t. Pepper

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Toppings for The Chicken Tortilla Soup:

Cilantro

Sour Cream

Pickled Jalapeños

Mexican Cheese

Tortilla Strips (optional)

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Directions:

Put all ingredients for The Crockpot in the pot: Chicken Breast, Chicken Tenders, Black Beans (rinse the black beans before placing in The Crockpot), Diced Tomatoes with Green Chilies and Spices, Chicken Broth, Red Enchilada Sauce, Diced Green Chilies, Frozen Corn, Garlic Salt, Chili Powder, Cumin, Salt, and Pepper.

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Cook on low for 9-10 hours or high for 5.5-6 hours.

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Remove the chicken and shred it, and return to the pot.

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Let the chicken sit in The Crockpot for a few minutes before serving, so that the chicken can absorb the soup’s juices.

Serve with cilantro, sour cream, pickled jalapeños, Mexican cheese, and tortilla strips (optional).

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Note:

If you are home and have the time while the chicken is cooking in The Crockpot: stir the chicken every hour or so throughout the process.

Also, shred the chicken an hour before it is done cooking.

This way, the chicken will soak up more of the delicious juices.

If you are not able to do this, it will taste just as wonderful if you shred the chicken right before serving, but this is an extra step that will enhance the flavors of the chicken soup.

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