This chicken tortilla soup that was made back in March freezes and thaws beautifully, and still full of flavor!

This chicken tortilla soup that was made back in March freezes and thaws beautifully, and still full of flavor! I have been enjoying a large warm cup for my lunch today. I love to add a splash of hot sauce and an extra squeeze of lime to mine 😉 I just remembered, I only shared the recipe privately back in March, so I thought I’d post it below. Enjoy! Dairy-free and wheat-free, if you don’t add shredded cheese or crackers.

Healthified crock pot chicken tortilla soup

Yes, chicken tortilla soup is a really easy one and could be prepared more quickly, but I love the slow-cook method because it makes all the flavors mingle so much nicer.  

I used to make this with taco seasoning and lots of cheese. Recipe below is modified slightly to have a lot less sodium. The cumin and low-salt homemade salsa were my taco seasoning substitutes. You can use chili powder, as well. Powdered garlic, cayenne, Mexican oregano, etc. are all good to use if you want to skip a taco packet but still get some good flavor. The corn, broth, salsa and canned tomato/green chiles added enough salt for me.

1 med onion or 1/2 large, chopped

2 TB butter

2 cloves garlic, minced

3 TB salsa or tomato sauce

2 chicken breasts

8 cups chicken broth

(I used 8 cups water w/low sodium chicken base–140mg per cup)

Cumin/chili powder to taste (I just used cumin)

1 can sweet corn, drained

1 can tomatoes w/green chiles

1 bunch cilantro leaves (remove stems)

Slice pats of butter and place in bottom of crock pot, add garlic and onion on top of that (for a mellow garlic flavor, add it now. For a more robust garlic flavor, add it after you put the chicken back in below).

Add the salsa and place the chicken breasts on top. Pour the rest of the ingredients into the crock pot and turn on low for 4-5 hours with the lid on (if you have a new one, older ones could do 5-6 hours—the one I have is VERY hot and simmers like crazy, even on low).

After the allotted time above, pull the breasts out of the pot with tongs, place the lid immediately back onto the pot and let the chicken rest a couple minutes, then shred the chicken with a couple forks.  Add the chicken back into the soup, along with the cilantro leaves (stems removed). I think I put the cilantro in too early this time because I wasn’t thinking – busy work day…I wanted to toss it all in and forget it. Anyway, I think the cilantro being put in last is probably better. You can also add the garlic now if you prefer a more sharp flavor, than at the beginning. Cook for about another 30 mins to an hour on low. 

Serve with cheddar cheese, tortilla chips/strips as you desire. Makes a TON. I had two bowls full in two days and then also put 8 cups into a freezer container.

1. Bill Davis | May 14th, 2015

   Nicely done.

   Reply
2. Bobbi Jo Woods | May 14th, 2015

   Thank you!

   Reply
3. Bobbi Jo Woods | May 14th, 2015

   bby so gud

   Reply