Chicken Tortilla Soup

I’m pretty stoked to share this recipe with you. Not only because it is low-calorie and delicious but also because it’s a recipe that I tested the greatest cooking shortcut in the history of time on. Sure, I am totally exaggerating but honestly it is such a great tip! Thanks to my friend over at Stick A Fork In It, I will NEVER shred chicken by hand again. Check out this post for all the fun details. My friend Abby would have killed for this secret 6 months ago when she helped shred 13 lbs of chicken for me by hand. As if I needed another reason to love my Kitchen Aid Mixer, this really seals the deal.
Now onto the soup. It’s delicious, easy, low-calorie (150 calories a bowl!) and a crock-pot recipe. If none of those things sell you then I don’t know what will. 🙂

Chicken Tortilla Soup
Modified from Eat Yourself Skinny

Poaching Water: 6 cups water, 1 teaspoon kosher salt, black pepper, 1 teaspoon cumin, 2 cloves garlic, 1 bay leaf
1 pound boneless skinless chicken breast
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce- I used hot but use medium if you don’t like spice, the hot gave it quite a kick!
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 gloves garlic, minced
1 (14.5 ounce) can chicken broth (I used fresh chicken stock)
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 Tbsp. chopped cilantro
7 corn tortillas
1 lime
vegetable oil

Bring poaching water to a simmer with salt, pepper, garlic, bay leaf and cumin and simmer chicken for 15-20 minutes. Reserve 2 cups of this water, set aside. With cooking shears or a fork, thoroughly shred your chicken (OR USE THIS AMAZING METHOD!) and place in slow cooker. Add tomatoes, enchilada sauce, onion, green chiles and garlic. Pour in reserved poaching water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 350 degrees F. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on baking sheet. I sprinkled a bit of taco seasoning over tortillas as well to give them a great flavor. Bake in preheated oven until crisp, about 10 minutes. To serve, sprinkle tortilla strips over soup and garnish with a lime. Enjoy!

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4 Responses to Chicken Tortilla Soup

  1. Chrissy says:

    Your soup looks delicious! And I’m glad I’m not the only one who found that tip life-changing! Hahah

  2. Made this tonight and it was AMAZING! My husband who doesn’t care for most hispanic food flavors loved this! I used mild enchilada sauce since I have never had enchilada sauce. I wasn’t sure of the spice level of the medium sauce. This was delicious! We WILL be making this again! Thank you for a great recipe!

  3. Lynn says:

    I just started following your blog this week and made this soup tonight–it was delicious & my DH loved it too…said it’s a keeper. Thank you! I hope it’s ok with you that I blog it and link back to credit you here.