Yesterday was one of those days. I didn’t have much of a craving for anything I usually cook, but I also didn’t have a ton of time to make dinner. I took a spin through recipes I hadn’t made in a while, hoping I would be inspired by something in there – especially knowing that one of my errands involved stopping at multiple grocery stores (because yes, I do shop at different stores for different things, yay me). Eventually, my perusals paid off. I finally had an inspiration.
The final verdict of my homemade tortilla soup? My husband had two giant bowls and proclaimed it a keeper. Little Miss, who had eaten dinner at a friend’s house, ate half my bowl and asked if she could have it for lunch today. And Mister Man announced that it was too spicy – but he really liked the idea behind it. (So yes, next time I’ll adjust it in hopes of making it less spicy so that he can eat it but still flavorful enough that the rest of us will enjoy it.)
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How to Make Homemade Tortilla Soup
Add all ingredients to the chicken to a crock pot. Cook on low for 6-8 hours or on high for 3-4 hours (don’t do the raw chicken if you’re cooking it on high).
When the soup is nearly done, use a spoon or spatula to squish the tomatoes against the sides of the crock pot so that they fall apart. This is easier to do at the end of cooking than right away when you’re starting the soup.
Also near the end, prepare your tortilla strips. Brush the tortillas lightly with oil, then cut them into strips. Bake them in a 350-degree oven for 10-15 minutes until lightly crispy.
Just before you’re ready to serve, add the juice from your limes to the soup and stir briefly. Serve the soup with chopped cilantro as garnish, along with the awesome tortilla strips you just made. You can also add avocado or cheese, sour cream, or whatever else strikes your fancy. According to my husband, this is as good as any tortilla soup you’d find in a restaurant anywhere.
On a side note, I had less time to make this than I thought I would due to an unexpected appointment. With the exception of the chicken, I had this entire thing in the crock pot in under 15 minutes. When I got home, I poached the chicken and shredded it, adding it to the soup a half hour before I served it. That worked well, and the chicken still absorbed good flavor from the soup. I love recipes that give me flexibility like this!
Homemade Tortilla Soup
Ingredients
- 1 medium yellow onion chopped
- 2 cloves garlic chopped
- 28 ounces whole peeled tomatoes (1 can)
- 4 ounces sliced green chile peppers (1 can)
- 10 ounces enchilada sauce (1 can)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 bay leaf
- 32 ounces chicken stock
- 10 ounces frozen corn
- 1 pound chicken shredded
- 2 limes
- 1 tablespoon cilantro chopped
- 8 corn tortilla
- Vegetable oil
Instructions
- Add all ingredients to the chicken to a crock pot. Cook on low 6-8 hours or on high 3-4 hours (don’t do the raw chicken if you’re cooking it on high).1 medium yellow onion, 2 cloves garlic, 28 ounces whole peeled tomatoes (1 can), 4 ounces sliced green chile peppers (1 can), 10 ounces enchilada sauce (1 can), 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon pepper, 1 bay leaf, 32 ounces chicken stock, 10 ounces frozen corn, 1 pound chicken
- When the soup is near done, use a spoon or spatula to squish the tomatoes against the sides of the crock pot so that they fall apart. This is easier to do at the end of cooking than right away when you’re starting the soup.
- Also near the end, prepare your tortilla strips. Brush the tortillas lightly with oil, then cut them into strips. Bake them in a 350 degree oven for 10-15 minutes until lightly crispy.8 corn tortilla, Vegetable oil
- Just before you’re ready to serve, add the juice from your limes to the soup and stir briefly. Serve the soup with chopped cilantro as garnish, along with the awesome tortilla strips you just made. You can also add avocado or cheese, sour cream or whatever else strikes your fancy.2 limes, 1 tablespoon cilantro
Notes
- For the enchilada sauce, I use the medium green sauce but feel free to go hot or mild, depending on your preferences.
- There are two choices regarding adding the chicken to the soup. Choice A: poach your chicken the way you normally would then shred it and add it to the soup. Choice B: Have plenty of time to cook your soup and add the raw chicken to the soup, letting it poach as the soup cooks, then pulling it out at the end and shredding it.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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Tara – Mine, too! I love the different textures and flavors in it.
Lisa – I'm lucky that I had all these on hand. I'm so grateful that I have the cabinets I do in my house so I can have a well-stocked pantry 🙂
Mimi – It is. Try it!
Sandra – Yep, this was quick. I have a couple varieties, but this is a good one. It's perfect for all weather since it's made in the crock pot.
I LOVE tortilla soup, and I have never made it before. You had me as soon as you said it only took 15 minutes to get into the crockpot. Putting this one on my to-make list. Thank you!
It sounds yummy!
Hugs & love,
Mimi
This sounds awesome! Heading to see how many of these items I might actually have on hand. Could this be my answer for tomorrow night's dinner?!?!
One of my favorite chicken soups. This recipes sounds wonderful.