Chicken Tortilla Soup

A bowl of our Chicken Tortilla Soup, served with shredded cheese, sour cream, and tortilla chips.

An absolute winter comfort classic, perfect for the Dutch oven or the slow cooker. This one is a set it and forget it meal that you can start in the morning and come back to just in time for dinner. A true one pot meal that works equally as well for a busy weeknight as it does on a lazy Sunday when you want to get some meal prep done for the rest of the week.

It stores well, reheats even better, and freezes great for a quick, no muss, no fuss meal down the road.

Recipe: Chicken Tortilla Soup

Ingredients:

• 3 chicken breasts (approx. 1.5-2lbs)

• 1 medium-large yellow onion, ~1/2-inch rough dice

• 1 large bell pepper, ~1/2-inch rough dice, whatever color you like or have on hand.

• 1 Tbsp adobo seasoning (we use Goya brand, the one with the red top)

• 2 Tbsp Badia Sazón Completa

• 1 Tbsp ground cumin

• 1 Tbsp + 2 tsp sazón with coriander & annatto (we use the Badia brand, as it comes in bulk)

• 1/2 cup C&C Aliño, divided

• 1 tsp fresh crushed garlic

• 1 (28 oz) can petite diced tomatoes

• 1 (10 oz) can diced tomatoes and green chilis

• 1 (4 oz) can roasted green chilis (mild, medium, or hot whichever you prefer, we use medium usuall)

• 1 (15 oz) can corn, drained

• 1 (15 oz) can black beans, drained

• 1 (15 oz) can pinto beans, drained

• 2 cups chicken broth

Build:

1. It really doesn’t get much simpler than this one. In a 6 qt crock pot or Dutch oven, add all ingredients, with the exception of 1/4 cup of the C&C Aliño, which will be reserved for finishing the dish. Cover it up. If using the crock pot, cook on low for ~8 hours or high for ~4 hours. If using the Dutch oven, bring to a simmer over medium heat, then reduce the heat to low and let simmer for 2–3 hours.

2. After the time is up and the chicken is fully cooked and tender, remove it from the pot and shred. Add the shredded chicken back to the soup along with the remaining C&C Aliño, stirring to distribute. Let cook for an additional 30 minutes to allow the flavors to blend, and the chicken to take on some of the moisture from the soup.

3. Serve however you like. Heavy cream or sour cream and cheese for a heartier version in the winter, or a squeeze of lime and a sprinkle of chopped cilantro in the summer with some crushed tortilla chips. It’s your soup, so make it yours.