Because some of you asked.
And because I recently sold jars of my homemade enchilada sauce, which would be perfect for this recipe.
And because it’s cold outside.
And because any time is a good time for tortilla soup.
. . .
For all those reasons, I am re-posting one of the best recipes ever.
1.5 pounds boneless, skinless chicken breast
1 (15 oz) can crushed tomatoes
1 pint enchilada sauce (like mine!)
1 medium onion, chopped
1-2 jalapeños, chopped
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon chili powder
1 cube Knorr tomato bouillon
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
Tortilla chips – store bought (Fritos are excellent) or make your own by cutting corn tortillas into strips and frying them in oil
Garnishes to prepare and set on table, to be added by each individual, per their taste:
Lemons or limes, quartered to squeeze (bottled juice would work as well)
shredded cheese (Mexican variety)
Want muy auténtico?
Add chile pasillo peppers (cut)
chicharron (pork rind)
DIRECTIONS: Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker, or a large pot on the stove over low heat. Pour in water and chicken broth, and season with chili powder, salt, and pepper. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Remove chicken breasts, cut into bite sized pieces and return to soup.
Serve by placing crushed tortilla chips in bowl, then ladle soup over chips. Pass around the garnishes, allowing everyone to pile on what they like.
It tastes even better the next day, so be sure to make extra!