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Chicken Tortilla Soup

Chicken Tortilla Soup

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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Slow Cooker Cook Time 3 hours
Course: Dinner, Lunch, Main Course, Soup
Ingredients Method

Ingredients
  

Soup
  • 4 cups chicken (bone) broth I use Bonafide Provisions
  • 1 15 oz can green enchilada sauce I use Siete Foods
  • 1 15 oz can petite diced tomatoes
  • 1 onion, chopped
  • 1 cloves garlic, minced
  • 1 ½ lbs chicken breast
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp avocado oil
Optional Add Ins
  • corn
  • 2 cups cooked rice
Optional Toppings
  • cilantro
  • sour cream/Greek yogurt
  • tortilla chips/strips
  • lime
  • green onion
  • cheese

Method
 

Stove Top Version
  1. Combine all ingredients aside from rice and cilantro in a pot on the stove and bring to a boil, then reduce heat to low, cover with a lid and let simmer for 1 hour and 30 minutes or until chicken is cooked completely.
  2. Once the chicken is cooked, remove the chicken and shred it, then add it back to the soup.
  3. Stir in cooked rice (optional) and cilantro and serve warm with toppings on your choice.
Slow Cooker Version
  1. Combine all ingredients aside from rice and cilantro in your slow cooker and cook for 3 hours on high or 6 hours on low, or until chicken is cooked completely.
  2. Once the chicken is cooked, remove the chicken and shred it, then add it back to the soup.
  3. Stir in cooked rice (optional) and cilantro and serve warm with toppings on your choice.