Simple to prepare and Tasty too? This dish has it all! It’s a low cal, one pot, any night of the week, nutritious and delicious meal for the whole family or just the two of you.
When I prepared this soup I craved the richness of French Onion and the spiciness of a Tortilla Soup and this recipe really achieves those goals. The blended corn tortillas add richness, the tomatillos add a nice zing and the chipotle lends the smokey spiciness of a good Tortilla Soup. Top it off with a variety of toppings including melted cheese on tortilla chips (almost like the tasty cheese toast in a French Onion Soup).
Tips:
To make this an easy week night meal, put the ingredients through spices into the crock pot insert the night before and refrigerate. Set the pot the next morning for 6 hours on low before you leave for work. Then finish it up in just a few minutes when you get home.
For just the two of you, cut the recipe in half and either dine on leftovers the next day for lunch (soup is always better the next day) or freeze the leftovers (my favorite thing to do). Then you can have a hearty dinner on a crisp fall night in the next month or two.
Tortilla Chipotle Chicken Soup
- 4 Chicken Breasts, bone in
- 4 cans chicken broth
- 2 cans diced tomatoes (save one can for later)
- 1 large yellow onion, chopped
- ½ teaspoon coriander
- ½ teaspoon coriander flakes
- 1 tablespoon Garlic Powder
- 1 ½ tablespoon Cumin
- 2 tablespoons dark chili powder
- 1 can tomatillos
- 1 can corn, drained
- 4 corn tortillas (torn into pieces)
- 1 ½ tablespoon mashed chipotle
For the toppings:
- Corn Chips, either store bought or homemade
- Cilantro
- Diced red onion
- Diced Jalapeño
- Diced Avocado
- Diced Tomatoes
- Slices of Monterey jack/jalapeño cheese, cut into triangles
- Melt these slices on chips for toppings.
Place 4 Chicken Breasts, Broth, 1 can of tomatoes, onion and spices through chili powder in a Crock Pot and set it on low for 6 hours.
After 6 hours, blend tomatillos, diced tomatoes (and juice), chipotle (use less if you like less spice), and corn tortillas in a blender. Take out the 4 chicken breasts and remove bone and skin. Shred chicken and add it back into the Crock Pot along with the blended concoction. Continue to cook on low for another hour or so.
Use whatever topping you like.
