I’ve had chicken tortilla soup many times at restaurants, and I just assumed it was WAY too hard to make at home. And then I found a few recipes that I combined to make this delicious and super simple warm-you-from-the-inside-out recipe! And you don’t have to make the tortilla strips yourself, but I think you’ll find them way better than the store bought ones!
1 (15 oz) can whole kernel corn, drained
1 (48 oz) box chicken broth
2 cups shredded chicken
1 (10 oz) can cream of chicken soup
1 (15.5 oz) can black beans with chili sauce
1 (10 oz) can diced tomatoes with green chile peppers, drained
1 (6 oz) can tomato paste
Just put it in the crockpot all day on low or simmer on the stove-top after work! Simple.
And you can make these while it’s heating!
8 small corn tortillas
1 tsp olive oil
1 tsp Lawry’s
Preheat oven to 375°F.
Line a baking sheet with a baking mat or parchment paper.
Cut corn tortillas into 1/2-inch strips. A pizza cutter works GREAT!
Toss with oil to coat. Sprinkle with seasoning. Toss to coat tortilla strips evenly.
Transfer to baking sheet.
Bake for 5-10 minutes.
Toss and return to the oven.
Continue baking for an additional 5-10 minutes or until desired crispness is reached.
Cool completely before storing in an airtight container.
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