Sunday, September 23, 2012

Crock Pot Chicken Tortilla Soup Recipe

Last weekend I had about as much fun as one girl can have in a 48 hour period.  I flew from Texas to Maryland with my high school sweetheart/husband and then did all those fabulous reunion weekend events:  football game, hanging out with old friends at the local pub, touring our high school and realizing just how like the Breakfast Club we really were, and attempting to dance to 80's tunes with people who have not changed a bit in 25 years!  Good times!

Aside from finding out who from the North Caroline High School Class of 1987 has grandchildren and who recently changed careers, I also discovered who made my Peach Cobbler for their husband, who has attempted my Skillet Apple Pie, and who loves Kim's Famous New Year's Eve Pineapple Cheese Ball (apparently everyone but Kim's husband).   People read my blog and cook my recipes.  Wow!

Per special request, I am sharing a Tex Mex recipe for Chicken Tortilla soup that my family and I love.  It is a crock pot recipe, but it only needs to cook for about 2-4 hours so I like to make it on a Sunday and have it for a late lunch/early dinner.  It is especially appealing in my house due to all of the garnishes that I serve along with it.  I fill my kitchen bar with crunchy tortilla strips, avocado chunks, shredded cheese, sour cream, pico de galo, salsa, and warm soft tortillas.  You could also offer cooked corn or warmed up black beans to add to the soup.  The soup is delicious straight from the crock pot, but can be livened up with lots of Tex Mex accouterments.

I found this Chicken Tortilla Soup recipe on Pinterest although my husband and my daughter are convinced that I have made a very similar dish in the past but lost the recipe.  Oops!  The original recipe sharer is from the blog Lindsey's Lusciousness and she says that this dish tastes like Chili's Chicken Enchilada Soup.  I think that it tastes like luscious leftovers.  I place portions of the soup along with some garnishes in containers for weekday lunches.

Although I have a lot to learn when it comes to Tex Mex cooking, I don't want to deprived my North Eastern friends of some good South West cooking.  This dish is one that I think they will all enjoy especially on a unexpected snow day or during a Raven's Football Game.  They can let me know how they like it at our 30 year reunion.  NCHS Class of '87 I'll see you in 2017!

Chicken Tortilla Soup Recipe
     adapted closely from Lindsey's Luscious

2 Tablespoons olive oil
2 medium onions, diced
1 quart chicken stock
1 Tablespoon chicken soup base, or 2 chicken bouillon cubes
2 teaspoons ground cumin
1 teaspoon chili powder or more to taste
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper or more to taste
1 - 8 ounce can tomato sauce
1 - 19 ounce can enchilada sauce (or 2 - 10 ounce cans)
6 small corn tortillas, minced
16 ounces of Velveeta, cubed (buy the big log and use the rest for queso dip)
1 cup colby jack cheese or taco cheese mix, shredded
4 cups chicken (use Tyson frozen roasted and diced chicken which has been thawed, diced or shredded rotisere chicken, or chilled fajita chicken strips)

Garnishes:  cooked corn, black beans, pico de gallo, salsa, sour cream, crunchy tortilla strips, diced avacado, shredded cheddar cheese, warm soft tortillas
  1. Saute the onions in olive oil over medium heat until they are translucent.  Add the mined garlic and cook another minute or until garlic is fragrant.  
  2. Place the cooked onions and garlic into the crock pot.
  3. Add the chicken stock, soup base or bouillon, spices, tomato sauce, enchilada sauce, diced tortillas, cubed Velveeta, and shredded cheese.  Stir.  Cover and cook for 4 hours on low or 2 hours on high.  Whisk until smooth or use an immersion blender to obtain desired consistency.
  4. Add chicken pieces.  Cook for another 30 minutes to one hour on low.  Turn up heat to high if cheese isn't fully melted.
  5. Check seasonings and garnish as desired.


  1. Thanks, always! Well done!

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