Creamy and spicy. This delicious chicken tortilla soup is perfect for any meal. Top with broken chips and sour cream and it is sure to please even the pickiest eater. With black beans and corn it has the perfect southwest flavor.
I stole this from my sister. She brought it to several family events. She would never give me the recipe because she was sworn to secrecy. So I created my own. I investigated the garbage for her ingredients and came up with my own version, with a few alterations.
Saute onions and peppers. Add chicken, cook until onions are opaque and chicken is white. In crock pot combine soup, broth, tomatoes, green chilies, tomato sauce, corn and beans and cheese. Add chicken and vegetables,. Stir in seasonings. Simmer on low 6-8 hours. Just before serving add cilantro and lime juice. Serve with broken chips and sour cream.
- Olive oil
- 1 cup diced Roma tomatoes
- 2-3 boneless chicken breasts
- ½ lb Velveeta cheese
- 1 can cream of chicken soup
- 3 cups chicken broth
- 1 can tomato sauce
- 1 small can diced green chiles
- 2 cups frozen corn (1 small bag)
- 1 can black beans drained and rinsed
- ¼ cup lime juice
- 2 teaspoon cumin
- 2 teaspoons of chili powder
- 10 sprigs of cilantro leaves chopped
- Tortilla chips
- Sour Cream
- Cut chicken into small bite size pieces
- Dice onions, peppers and tomatoes. Set tomatoes aside.
- Cover the bottom of a large skillet with olive oil.
- Heat over med high heat. When a drop of water sizzles in the pan add vegetable.
- Saute on medium high heat for 10 minutes,
- Add chicken,cook stirring constantly until the chicken is lightly brown and onions are opaque. Put in a crock pot set to low.
- Add remaining ingredients minus the cilantro, chips and sour cream.
- Cook on low several hours. Stir occasionally.
- When ready to serve add cilantro.
- Serve with chips and a dollop of sour cream.
- Increase heat by adding hot peppers diced.
Note on crock pots. Some of the newer crock pots cook too hot to have this cook all day. If you want to cook all day make sure your crock pot has a very low—slow temperature. This can be cooked on the stove top and simmered on low for an hour if needed. It just doesn’t taste as good.
*Use the old crumbs in the bottom of the chip bag. Refresh them by cooking in 300 degree oven for 10 minutes