I made a big batch of this in the crock pot the day before our Christmas party only to be told that my husband does not like chicken tortilla soup. This is information he might have shared while we were at the grocery store, where I announced at least 3 times "I need this for my chicken tortilla soup!" Nope. I had a big ol' pot of soup ready to be sprinkled with cheese and annointed with tortilla strips when he came into the kitchen and turned his nose up at it. Thanks, honey.
Ever the mother hen, I filled every tupperware container I own, put a couple in the freezer and reserved one for a couple of our students who were coming over the next day. I sent it home with them and they reported back to me saying it was the best chicken tortilla soup they'd ever had. I don't know about all THAT, but it is pretty dang tasty. Add you own "flair" to make it the best it can be for your palate. (AJU5's Mom: I am DYING to try some of your chile-infused sour cream with this!) I kind of made this one up as I went along, like I do with most recipes. There are not a ton of spices because the mingling of the simple flavors is what makes it so tasty. Enjoy!
Chicken Tortilla Soup:
Cooked white chicken meat (I am being vague here, I know. You could technically used canned or pre-cooked stuff. OR you can do what I did, which was to throw a whole pound of boneless, skinless tenders in there raw and let them cook in the soup all day. They will eventually be so tender you can just pull them apart with a fork. If you like chunks, cut them up. You could also use 2-3 boneless skinless breasts.)
1 can Rotel tomatoes (with green chiles!), drained
1 small can tomato sauce
1 1/2-2 cups chicken broth (depends on how liquidy you like it and how big your slow cooker or pot is)
1 small can white shoepeg corn
1 can black beans, drained
1 medium onion, diced
1 red bell pepper, diced
3 cloves minced garlic
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon black pepper
dash of cayenne pepper (if you like it hot)
Pour all ingredients into slow cooker and mix well. Cook on low for at least 4 hours or until chicken is very tender. This can also be made on the stovetop in a stockpot, where it should simmer for at least 2 hours. If using the stovetop recipe, cook chicken before adding other ingredients.
Top with grated cheese, sour cream, and tortilla strips or crushed tortilla chips.
Recommendation! If you like tortilla strips, buy your own corn or flour tortillas, cut into small strips and toss into a deep fryer or pan of hot oil until crisp. If you choose to use tortilla chips, the blue ones are excellent with this soup and are best when crushed into the bottom of the bowl with the soup ladeled over the top. YUM.