A few nights ago, I made a batch of WikiKitchen‘s Chicken Tortilla Soup for dinner and it definitely hit the spot. It was a flavorful belly-warmer, with great freshness from the cilantro and creaminess from the avocado. I had most of the ingredients in my pantry already- I just had to pick up a roast chicken and one or two other items from our local butcher and I was good to go. This is simple to throw together in the crock pot, so you can set it and forget about it, but you’ll be reminded as the flavors meld and the delicious aromas fill your home.
I made only the most minimal changes to the original recipe. Mainly, I toned down the spice a bit because of the ingredients I had on hand, but feel free to add a minced jalapeño like Brynn does, if you dare!
Chicken Tortilla Soup
Adapted from a recipe by Wiki Kitchen
Makes 6 servings
1 quart (32 fl oz) chicken stock
1 (15 oz) can whole peeled tomatoes, chopped
1 (4 oz) can chopped green chiles
1 bell pepper, chopped
1/2 medium onion, chopped
2-3 cups cooked chicken, shredded
¼ cup cilantro, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
1 bay leaf
1 teaspoon salt
¼ teaspoon black pepper
4 corn tortillas
Grated cheddar cheese
Green onion, sliced
Place all ingredients (except for garnish/toppings) into a slow cooker and stir. Cover and cook on high for 4 hours.
Just before serving, slice corn tortillas into thin strips. Heat a thin layer of olive oil and gently fry tortilla strips on both sides until crisp. Let drain on paper towels.
When soup is ready, remove bay leaf. Serve into bowls and top each bowl with tortilla strips and additional toppings, as desired.