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Slow-Simmered Chicken Tortilla Soup

Slow-Simmered Chicken Tortilla Soup

It’s been a bit crisp outside lately which always has me craving soup. My friend Currië served us a delicious chicken tortilla soup a few months ago that she made in her slow cooker from a recipe she found on Allrecipes.  Since we all enjoyed the soup so much I decided to try making it recently and I am so glad I did. I adapted the recipe to work in my oven instead of a slow cooker and I added some diced up raw corn tortillas to the soup before simmering. The tortillas melt down and add a nice corn flavor as well as thicken the soup – a tip I learned when I made Ina Garten’s chicken tortilla soup.  I topped these hearty bowls of slow-simmered chicken tortilla soup with sour cream, fresh avocado, shredded cheese, and fresh cilantro as well as served lime wedges and tortilla chips on the side. The soup was not only delicious and filling, but it was also convenient to feed everyone separately when they came home from their various evening activities. Thanks, Currië!

Slow-Simmered Chicken Tortilla Soup

How to Make a Slow-Simmered Chicken Tortilla Soup

Preheat the oven to 275 degrees.

Heat the vegetable oil in a large Dutch oven over medium heat. Add the diced onion to the hot oil and cook, stirring often, for 2-3 minutes. Add the cumin, chili powder, and minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, mashed tomatoes, enchilada sauce, can of green chiles, one tablespoon of fresh cilantro, bay leaf, and season with sea salt and freshly cracked pepper, to taste. Add the chicken breasts, frozen corn, and diced corn tortillas then cover with a lid and place into the oven for 4 hours.

Remove the Dutch oven from the oven and carefully remove the chicken breasts. Shred the meat with two forks then return to the soup. Add the remaining tablespoon of fresh cilantro to the soup then taste and season with sea salt and freshly cracked pepper, to taste. Ladle into bowls and top with sour cream, fresh avocado, shredded cheese, and fresh cilantro with tortilla chips and lime wedges on the side. Enjoy!

Side Note: To make this soup in a slow cooker, simply add all ingredients into the slow cooker then cover with a lid and cook on low for 6-8 hours or on high for 3-4 hours.

Slow-Simmered Chicken Tortilla Soup

Slow-Simmered Chicken Tortilla Soup

Slow-Simmered Chicken Tortilla Soup

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Course: Soup
Cuisine: Mexican
Servings: 4 -6
Author: Pam - For the Love of Cooking / Original by Allrecipes

Ingredients


  • Soup:
  • 2-3 tsp vegetable oil
  • 1 small sweet yellow onion diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 3 cloves of garlic minced
  • 4 cups chicken broth
  • 1 10 oz can of whole tomatoes, mashed
  • 1 10 oz can of enchilada sauce
  • 1 4 oz can of green chiles
  • 2 tbsp fresh cilantro divided
  • 1 bay leaf
  • Sea salt and freshly cracked pepper to taste
  • 1 lb uncooked chicken breasts boneless & skinless
  • 1 10 oz package of frozen corn
  • 2 corn tortillas diced

  • Toppings:
  • Sour cream
  • Fresh avocado
  • Monterrey Jack cheese shredded
  • Fresh cilantro
  • Tortilla chips
  • Lime wedges

Instructions

  • Preheat the oven to 275 degrees.
  • Heat the vegetable oil in a large Dutch oven over medium heat.
  • Add the diced onion to the hot oil and cook, stirring often, for 2-3 minutes.
  • Add the cumin, chili powder, and minced garlic and cook, stirring constantly, for 1 minute.
  • Add the chicken broth, mashed tomatoes, enchilada sauce, can of green chiles, one tablespoon of fresh cilantro, bay leaf, and season with sea salt and freshly cracked pepper, to taste.
  • Add the uncooked chicken breasts, frozen corn, and diced corn tortillas then cover with a lid and place into the oven for 4 hours.
  • Remove the Dutch oven from the oven and carefully remove the chicken breasts.
  • Shred the meat with two forks then return to the soup.
  • Add the remaining tablespoon of fresh cilantro to the soup then taste and season with sea salt and freshly cracked pepper, to taste.
  • Ladle into bowls and top with sour cream, fresh avocado, shredded cheese, and fresh cilantro with tortilla chips and lime wedges on the side. Enjoy!
  • Side Note: To make this soup in a slow cooker, simply add all ingredients into the slow cooker then cover with a lid and cook on low for 6-8 hours or on high for 3-4 hours.
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4 Comments

  1. Looks very good Pam and now that it is finally feeling a little like fall, I can start thinking more about soups.

  2. when i’m sick, i’d much rather have spicy tortilla soup than chicken noodle soup! this recipe looks PERFECT.