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chicken tortilla soup

lolochrissy avatar
Recipe by
Chris L.
@lolochrissy
xxxxx, MT

Good

yield 6 - 8
prep time 40 Min
cook time 1 Hr
method Slow Cooker Crock Pot

Ingredients For chicken tortilla soup

  • 3 c
    cooked chicken, diced
  • 5 oz
    frozen or canned corn
  • 1 can
    petite diced tomatoes or tomatillas if you can find them
  • 1 can
    10 oz. green enchilada sauce, mild
  • 1 can
    cream of chicken soup
  • 6 oz
    half & half or evap. milk
  • 6 oz
    water
  • 1/4 c
    red bell pepper, diced
  • 1/4 c
    green bell pepper, diced
  • 2 oz
    diced chilies (half a small can)
  • 1 can
    black beans, rinsed and drained
  • 1/2 Tbsp
    onion powder
  • 1/2 tsp
    paprika
  • salt & pepper to taste
  • tortilla chips
  • shredded cheddar cheese for garnish

How To Make chicken tortilla soup

  • 1
    You can cook this in a slow cooker or gently on the stove top - you can add the half and half toward the end of the cooking time but don't let it boil! Evap. milk is a little more forgiving but I like fresh milk better.
  • 2
    Combine all ingredients EXCEPT the tortilla chips and cheddar cheese.
  • 3
    Simmer for at least an hour to let flavors blend
  • 4
    Crush tortilla chips in the bottom of a bowl. Add soup and sprinkle cheddar cheese on top. You can also add sliced green onion, sour cream, etc. Whatever floats your boat!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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