Monday, January 7

Tortilla Soup

Here is a delicious and easy recipe for tortilla soup that will surely have you coming back for seconds....and even thirds in my house!  Thanks to my sister, I was able to take her yummy recipe, tweak a few things, and serve this up for the family.  

Also, I made two versions of home-made tortilla strips for a little crunch; Chipotle Chile/cumin strips, and smoked paprika strips (we liked the smoked paprika a little better). Click here for that recipe.

Tortilla Soup


-4 cans of chicken broth (about 48oz total)
-2 cans of Rotel diced tomatoes (lime and cilantro version) - undrained
-1 can of hominy – drained 
-1 small (4oz.) can of diced green chilies – drained
-1 large yellow onion
-2 lbs chicken breast


-Cheese (Colby Jack is our favorite)
-Green Onions


1.   Slice the onion and layer it at the bottom of the slow cooker.
2.   Place the chicken breasts on top of the onions and pour one can of chicken broth over the chicken/onions.
3.   Cook chicken in the slow cooker on low for 3 ½ hours or until it shreds easily.
4.   Remove chicken and onions from broth and shred. 
5.   Add shredded chicken and onions to a large stockpot.
6.   Pour in the remaining three cans of chicken broth, the undrained cans of diced tomatoes, the drained hominy, and the drained diced green chilies.
7.   Bring the soup to a boil and then cover and reduce the heat to low. Simmer for 30-60 minutes. 
8.   While the soup is simmering, grate the cheese, cut up some green onions, cilantro and avocado for toppings.  Also, if you want to make fresh tortilla strips for a crunchy topping, see my “Recipe Box” for the recipe.


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