Chicken Tortilla Soup

On January 31, 2011, we made a yummy chicken tortilla soup. We started with a CrockPot Tortilla Soup recipe from Stephanie O’Dea’s blog A Year of Slow Cooking and made a few changes.


Original Revised Notes
3 cups of chicken broth 6 cups of chicken broth The soup was too thick for our liking with only 3 cups of chicken broth, so we doubled it.
1 ½ cups cooked chicken Same Needs a little more chicken.
½ onion ½ onion
1 cup frozen roasted corn 1 cup frozen corn Might try doubling the corn next time.
2 green onions skipped
28 oz can of tomatoes and juice Same plus one can of Rotel Diced or crushed tomatoes might work better.
1 cup chopped up vegetables that you have on hand 2 ½ cups of diced veggies:

1 cup carrots, ½ cup celery, 1 cup peppers. (We had red and orange peppers on hand, but green and yellow would work, too.)

Some more veggies might be nice, or maybe some black beans.
4 cloves of garlic Same
¼ t crushed red pepper flakes Same
½ t cayenne pepper Same
1 t cumin Same
salt to taste (especially if using a no-salt broth like I was) No additional salt added
optional garnish:

tortilla chips

parmesan cheese

sour cream

We ate the soup with tortilla chips (but rice would be nice, too), and we skipped the parmesan cheese for this Mexican-inspired soup.


The original recipe also had different directions. Here are our directions:

  1. Combine all of the ingredients except the chicken.
  2. Simmer on the stovetop for 3 hours.
  3. Add the cooked chicken.
  4. Simmer for an additional 2 hours.
  5. Enjoy your delicious Chicken Tortilla Soup!