I don't know about you, but I love my tortilla soup red in color and spicy! It seems like most restaurants have this soup on their menus and I've tried my fair share. The more veggies the better! And I prefer shredded chicken or chicken chunks. Also, the garnishes really do make it complete! So do NOT forget them! This recipe is so easy. For one, the chicken is cooked in a crock pot. So, you can go run errands and come back later to finish it up. Cooking chicken in a crock pot creates the most flavorful, tender chicken in the world! Anyway enough with the blabbering... Get going!
1 cup diced celery
1 cup shredded carrots
1 can of 4 oz green chili peppers
1/2 cup corn
1 can of diced tomatoes
3 chicken breast
Packet of taco seasoning
1/2 teaspoon cumin
1 tablespoon red hot sauce
4 oz tomato paste
(2) 32 oz chicken broth
Garnish:
Lime
Sour cream
Cilantro
Tortilla chips
Place chicken breasts in crock pot, covered with taco seasoning and topped with chicken broth. Cook on high for 4 hours or on low for 6-8 hours.
Remove from crock pot and shred with a fork. The chicken should be so tender it will just fall apart.
Sauté onion, celery, carrots, and green peppers in 1 tablespoon of olive oil in a large pot until tender.
Add 32 oz chicken broth, corn, diced tomatoes, tomato paste, and shredded chicken.
Mix in cumin and red hour sauce. Bring to a simmer.
Serve with all the garnishes.
Enjoy!
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