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Wednesday, October 3, 2012

RECIPE WED #16: Chicken Tortillas Soup


  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 2 T Smoked Paprika
  • 1 teaspoon dried oregano
  • 1 (28 ounce) can tomato Puree
  •  3 C chicken Stock
  • 1/2 C Chili Pepper Brine
  • 1 cup whole corn kernels, cooked
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/4 cup chopped fresh/dried cilantro
  • 1 & 1/2 Lb boneless chicken breasts
  • Squeeze of 1 Lime 
  • crushed tortilla chips
  • quacamole
  • shredded Monterey Jack cheese
  • chopped green onions
  • Sour Cream
  • Chopped Fresh Cilantro


  1. In a med bowl add corn, beans, cilantro, chili powder, smoked paprika, oregano, tomato puree, stock, lime juice and chiles brine stir to combine.
  2. Into Crock pot add chicken breasts, onions, & garlic. 
  3. Pour rest of ingredients over top
  4. Cook on low for 4-6 hours
  5. Cool to room temp and add to (2)- 1, Gallon Freezer Bags
  6. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.


  1. MMM This sounds yummy! My mom used to make one similar when I was younger so it brings back memories. :)

  2. Ty Karla! It is really tasty & really easy w/ the crock pot, once click is cooked shred it place back in soup and garnish as desired if eating right away or place in bags once cooled to room temp and freeze lying flat. Tastes even better upon reheating. Glad I brought back good memories for you, aren't recipes fr8 like that?