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susan's chicken tortilla soup

frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

This soup tastes like a chicken taco or chicken tamale! A great change from regular chili. Also freezes well for lunches. You can substitute different beans for the garbanzos, such as black beans (drain and rinse), or kidneys, or pintos. This is a mild dish. Adding some chopped jalapeño peppers along with the Ro-Tel will increase the heat if you like.

yield 8 or more
prep time 30 Min
cook time 6 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For susan's chicken tortilla soup

  • 6 c
    salted water
  • 1 lb
    chicken breast, cut in chunks
  • 1 can
    original ro-tel diced tomatoes & chilies
  • 1/2 c
    diced onion
  • 1 can
    shoepeg corn, drained and rinsed
  • 1 can
    garbanzo beans, not drained
  • 1 to 2 sm
    cans chicken with broth (optional)
  • 2 to3 tsp
    chili powder
  • 1/4 c
    chopped fresh cilantro
  • 1/2 c
    crushed tortilla chips
  • OPTIONAL TOPPINGS TO SERVE: SHREDDED CHEESE, TORTILLA CHIPS, DICED AVOCADO, SLICED GREEN ONIONS, SOUR CREAM

How To Make susan's chicken tortilla soup

  • 1
    Place water and chicken pieces in a soup pot and bring to a boil. Cover and simmer about 20 minutes, until broth is flavorful and chicken is cooked.
  • 2
    Transfer to a crock pot and add the Ro-Tel, diced onion, drained corn, all the beans and liquid, and chili powder. Cook 6 hours on low power, or 3 hours on high power.
  • 3
    After cooking, if more chicken is desired, stir in 1 or two cans of canned chicken with broth. Also add in the cilantro and crushed tortilla chips. Continue to cook on low power for 30 minutes, until hot and thick.
  • 4
    Stir well. Ladle into soup mugs, and top with your choice of add-ons.
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