I love chicken tortilla soup. My favorite version is at Mi Tierra in San Antonio; theirs is basically just a rich chicken broth with shredded chicken, topped with cilantro, tortilla strips, cheese, and avocado. I'm guessing it's so delicious because it's made from a broth that would take many, many hours and many, many chickens to replicate.
This version is my substitute: it has quite a few additional ingredients, but is still reminescent of the flavor. (We all know the best part of tortilla soup is the toppings anyway, right?). And talk about an easy recipe! If you have time to chop an onion and open a few cans, you can make this. I have taken the shortcut of using a rotisserie chicken instead of cooking my own, which easily saves 20 minutes of your time. If you can find canned Hatch chiles, use them! I prefer a mild chicken tortilla soup, but feel free to add some hot sauce into the pot if you'd like more heat (my husband added some to his bowl of soup).
Slow Cooker Chicken Tortilla SoupMakes about 8 servings
1 pound shredded cooked chicken
1 28-oz can diced tomatoes with juice (preferably San Marzano)
1 medium onion, chopped
4 cloves garlic, minced
2 4-oz cans diced green chiles (any combination of mild and hot chiles you choose)
1 can black beans, rinsed
4 cups low-sodium chicken stock
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon poultry seasoning
1 bay leaf
Salt and pepper
1 10-oz package frozen corn
1 tablespoon cilantro, chopped
Monterey Jack cheese, grated
1. Place all ingredients in the slow cooker and stir together. (easy, right?)
2. Cover and cook on low setting for 6-8 hours, or high setting for 3-4 hours.
3. To make tortilla strips, heat oven to 410. Slice tortillas into strips, toss very lightly with vegetable oil, spread onto a foil-lined baking sheet, and toast for about 12-15 minutes, until crispy.
3. To serve, top with tortilla strips, cheese, sliced avocado, and cilantro.