This is a combination of 3-4 different tortilla soup recipes… All of them sounded super delicious, but had ingredients I didn’t have on hand.
Or something a person (or persons) in my house wouldn’t
The other thing is, I always have a few cooked and cubed chicken breasts in the freezer and these recipes all required cooking the chicken at the time of making the soup. It cuts down on prep time SO much to have the chicken already prepared in their little containers or zipper bags!
This soup is mildly spicy… if you like more heat be sure to add in chopped jalapenos and/or hot sauce.
CHICKEN TORTILLA SOUP
2 cups cooked and cubed chicken breast
3 cups chicken stock
1 can of corn (no need to drain)
1 can pinto or black beans (I use freezer beans)
1 jar/can of meatless spaghetti sauce
2 cloves garlic, minced
1 onion, chopped
1/2 cup chopped green pepper
1-2 teaspoons chili powder
2 teaspoons ground cumin
1/2 - 1 teaspoon salt (to taste)
16 ounces grated Colby-Jack cheese
Combine all ingredients except the cheese in a slow cooker. Cook on low 4-6 hours. Near the end of cooking time, add the grated cheese and stir until melted.
***If you don’t have 4-6 hours before mealtime, it can also be made more quickly on the stovetop: Combine ingredients in a Dutch oven. Bring to a boil. Reduce heat and simmer slowly for 45 minutes to 1 hour, stirring occasionally. Add cheese and stir until melted.
Serve in bowls with any (or all) of these toppings: Tortilla strips or chips, additional cheese, sour cream, salsa, avocado, green onion, cilantro, etc.