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–+ servings

Tortilla Soup

This chicken soup has a Mexican spin on it, serve over crushed up tortilla chips and top with cheese. It's comforting and your family will surely come running to the table!
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Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Crock pot: on low 2 hours
Total Time 40 minutes
Course easy dinner, Main Course
Cuisine American, Mexican
Servings 8 servings

Ingredients
  

  • 1 tbsp vegetable oil or olive oil
  • 1 cup chopped onion
  • 1 red bell pepper cored, seeded and diced
  • 1 green pepper cored, seeded, and diced
  • 1 cup diced celery
  • 3 cups shredded chicken
  • 4 cups chicken stock
  • 1 - 48 ounce can great norther beans
  • 1 - 10 ounce can rotel original diced tomatoes
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt more to your taste
  • 1/2 tsp ground oregano
  • 1/4 tsp garlic powder
  • tortilla chips, grated cheese, sour cream, diced avocado, cilantro for topping

Instructions
 

  • In a large soup pot, or dutch oven heat oil add onion, celery, and peppers saute until soft about 5 minutes.
  • Add Chicken, chicken stock, bean, Rotel, and spices.
  • Bring soup to a boil, turn down low and allow to simmer for 15 minutes.

Crock pot:

  • Place 1.5 pounds of uncooked chicken breast in crock pot, add 1 cup of broth, cook on low for 2 hours, remove lid shredded chicken with forks. Turn heat to high add remaining ingredients and allow to cook for an additional hour.
  • Serve: crush tortilla chips or Doritos in bottom of bowl ladle soup over chips, top with toppings of your choice. Enjoy!
Keyword chicken, easy meal, soup
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