This recipe came to be because I put a whole chicken in a crockpot, left to go hiking and came home hours later without going to the grocery store. Yes I forgot a few needed ingredients to finish making chicken noodle soup and there was no way I was heading to the store.
Digging through the refrigerator I found some corn tortillas, sour cream, chipotles in adobo sauce and cilantro. When I picked up the cilantro I knew what must be done. Chicken Tortilla Soup. It must have been years since I last had this amazing and flavorful soup.
You can make this soup as simple or complex as you wish. You can use rotisserie chicken and just shred it at home, or you can roast a chicken at home and use the leftover chicken for chicken quesadillas the next night.
I recommend cooking this soup in a dutch oven. If you don’t have one, you need to buy one right away. You can use either an enameled cast iron or a traditional cast iron. Either one will do the job. The links below are a couple that I recommend.
Melt butter in a dutch oven and add the onions. Cook for about 4-5 minutes add the garlic and cook for an additional 2 minutes
Add all the remains ingredients except for the shredded chicken and tortilla chips. Mix and bring to a boil. Once boiling, reduce to a simmer for 20 minutes. Add salt & pepper to taste.
Add the shredded chicken and stir to mix and simmer for an additional 30 minutes.
Add any additional toppings of your choice
To make this soup even better add toppings you like. Such as cheese, avocado, sour cream or cilantro. The sky is the limit. Thanks for stopping by Life44…live, laugh, love & learn.
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