Let me begin by stating one of the basic facts of my life: I love soup.
I really don’t care what the season is, what the weather is, or even what time of day it is- I simply love soup! There’s just something so wonderfully comforting and relaxing about a good (not out of a can) bowl of soup, preferably with some fresh bread alongside, and I refuse to limit that wonderful feeling to a set time, temperature, or season. As far as I’m concerned, it’s always a good day for soup!
This weekend’s soup offering was one of my favorites, a variation on a Crock-Pot Chicken Tortilla Soup recipe I found on DisneyFamily.com several months back. I’m not usually a fan of soups that are heavy on the tomatoes, but something about this recipe pulled me in, so I decided to give it a shot. Of course, as usual, I didn’t have all of the ingredients on hand, so I made some changes along the way that I ended up liking better than the original! You can see the first version of the recipe by clicking the link above, but here’s my version of Chicken Tortilla Soup:
Chicken Tortilla Soup
- 4-6 boneless, skinless chicken thighs (I get them in packages of 6, so I put them all in)
- 2 10-ounce cans of RO*TEL tomatoes, including juice (I use one Mild and one Mexican Lime & Cilantro, but you can use the spicier versions if desired)
- 2 cloves of garlic, minced
- 1 yellow onion, diced
- 1 15-ounce can of petite diced tomatoes, including juice
- 1 32-ounce box of chicken broth
- 1 teaspoon cumin (chili powder works in a pinch)
- Kosher salt and pepper (as desired- I rarely add either)
- Shredded Monterey jack cheese
- Chopped fresh tomatoes (for garnish)
- Fresh tortillas, cut into strips, or tortilla chips (for garnish)
- Place the boneless, skinless chicken thighs in the bottom of your slow cooker. (I prefer to use a disposable liner in my slow cooker- it’s not perfect, but it cuts down the clean-up considerably!)
- In a large bowl, mix the RO*TEL, garlic, onion, canned tomatoes, cumin, and 1 cup of the chicken broth.
- Pour the tomato mixture over the chicken, spreading to distribute evenly.
- Cover and cook on HIGH for 3 hours, or until the chicken is tender.
- Remove the chicken to a bowl and shred, using the tines of two forks to pull it apart. (I occasionally will just attack it with my kitchen shears for a quick chop)
- Return the chicken to the slow cooker, along with the remaining chicken broth, and stir to combine. Adjust seasoning as desired at this time.
- If desired, you can stir in your fresh tortilla strips prior to serving. (I generally skip this step, because I’m just as happy without it, but then it’s technically not tortilla soup…)
- Serve hot with a generous helping of shredded cheese and some fresh tomatoes and tortilla chips to garnish.
I always double this recipe, because it freezes beautifully! If you would like to freeze your soup, simply spray the cups of a muffin tin (I use a jumbo muffin tin) with cooking spray and fill the cavities about 3/4 of the way with soup. Cover the tin with plastic wrap and freeze. (You can stack several trays in the freezer if you put a piece of cardboard between them!) When frozen, remove the soup pucks from the tin and store them in a zippered freezer bag (if the soup won’t come out, you can run a little bit of hot water over the back of the tin to loosen). To reheat, simply put several soup pucks into a microwave-safe bowl or mug and cook until hot, stirring occasionally. This is one of those tricks that I wish I’d known about sooner, because it’s just as easy to make a lot of soup as it is to make a little, and it’s fabulous to have a supply of home-made soup ready on a whim!