It’s been cooler and rainy here in the southeast this past week, and it’s really had me thinking of fall and craving those warm, comforting fall meals. One of my favorites is chicken tortilla soup, and when I realized the other day that I had everything here to make it, I couldn’t resist putting it into the crock pot. Oh, I didn’t tell you that part? That’s the best part of this soup – you don’t have to fuss with it all day. Gotta work? No sweat – you can STILL have homemade chicken tortilla soup for dinner. This one really is so easy it’s unbelievable.
I use two really large chicken breasts when I make this, because that way, the chicken shreds down and really fills the soup. With the veggies and everything combined, it really packs it with flavor. I usually top this soup with a little bit of shredded cheese and sour cream. When you stir the sour cream into the soup, it makes it super creamy.
When I’m craving Mexican flavors but I don’t want something heavy, this soup really is a go-to. It’s light enough that it doesn’t leave you feeling weighed down, but it’s packed with all of the big flavors that you want in a dish like this. I used to serve it with crunchy tortilla chips, but I haven’t found any that I’m confident are gluten-free, so I used corn chips this time for a bit of a crunch.
- 2 chicken breasts
- 1 medium sweet onion, chopped
- ½ cup sweet peppers, diced
- 1 15-ounce can diced tomatoes
- 3 cups chicken broth
- 1 cup frozen corn
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- Put the chicken, onion and pepper into the bottom of the slow cooker.
- Pour the can of tomatoes, liquid and all, over the top.
- Add the chicken broth and corn.
- Stir in the cumin, chili powder and garlic powder.
- Cook on low for 8 hours, or until the chicken shreds easily.
- Shred the chicken, then taste for salt. Add a little salt and pepper if it needs it, depending on the salt content of the broth you use.