Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

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)

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

1 or 2 celery stalks

1 or 2 tomatoes

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.)

In sauce pan, cover chile pods with water…after removing stems & seeds, add 4 or MORE garlic cloves 🤭🧄 and an onion to sauce pan and heat until chile pods are softened.
Place chicken in slow cooker. Add chile, peeled halved onion, garlic from sauce pan, along with the water to blender. Add chipotle chilies & adobo sauce from container of chipotle to blender and mix thoroughly. Pour over chicken in slow cooker. Add chicken broth or stock to desired consistency. Add celery and carrots (optional) 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 🥰

My chicken stock was frozen, but it works 😉

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