Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Notes to self – Sure, I’ve posted a recipe for Slow Cooker Chicken Tortilla Soup before, but that was when I had McCormick slow cooker soup mix packet that I kind of sort of went by 😉; this time I’m making the whole thing up. I figure if you know the taste/flavor you’re going after & what ingredients will get you there, it should work. Mine is very spicy 🌶. For a simple authentic recipe, click here 👉Chicken Tortilla Soup 👈 although…keep in mind that like homemade chicken noodle soup…there are different versions of this dish also; especially from different areas of Mexico 🤠 many use tomatoes, but some do not. I like both 😉

So far ⤵️

1 1/2 – 2 lbs chicken breast

Rehydrated dried chilies (I had guajillo & New Mexico Hatch)

Green chilies

4 cups chicken broth (I used my frozen chicken stock)

1 or 2 celery stalks

1 or 2 carrots

1 medium onion

1 heaping tbs of Better than Bouillon Roasted Garlic base

1 heaping tbs chicken bouillon (only because I ran out of Better than Bouillon 😉 I had Knorr’s)

Few corn tortillas

Salt, pepper, bold & savory poultry seasoning ⤵️

(Or mix similar spices. I would mix onion powder, garlic powder, paprika, little sugar, dash of orange juice or zest & crushed red pepper.)

Place chicken in slow cooker. Mix green chilies, chipotle chilies & adobo sauce from container of chipotle & 1 can (same chipotle can) of water in blender, pour over chicken. Add chicken broth or stock. Add vegetables whole or cut in half (to remove before serving), then seasonings. Cook on low for 6 – 8 ours or high 4 – 5 hours. It’s done when chicken easily pulls apart. Shred or cut chicken. Then cut tortillas in strips, fry in a little oil & serve either in bottom of bowl with soup on top or because my family likes crispy, serve on top of soup, like you’d do with crackers on chili 🥰

7 comments

Comments are closed.