Susan's Chicken Tortilla Soup
This is a mild dish. Adding some chopped jalapeño peppers along with the Ro-Tel will increase the heat if you like.
6 csalted water
1 lbchicken breast, cut in chunks
1 can(s)original ro-tel diced tomatoes & chilies
1/2 cdiced onion
1 can(s)shoepeg corn, drained and rinsed
1 can(s)garbanzo beans, not drained
1 to 2 smallcans chicken with broth (optional)
2 to3 tspchili powder
1/4 cchopped fresh cilantro
1/2 ccrushed tortilla chips
OPTIONAL TOPPINGS TO SERVE: SHREDDED CHEESE, TORTILLA CHIPS, DICED AVOCADO, SLICED GREEN ONIONS, SOUR CREAM
How to Make Susan's Chicken Tortilla Soup
- Place water and chicken pieces in a soup pot and bring to a boil. Cover and simmer about 20 minutes, until broth is flavorful and chicken is cooked.
- Transfer to a crock pot and add the Ro-Tel, diced onion, drained corn, all the beans and liquid, and chili powder. Cook 6 hours on low power, or 3 hours on high power.
- After cooking, if more chicken is desired, stir in 1 or two cans of canned chicken with broth. Also add in the cilantro and crushed tortilla chips. Continue to cook on low power for 30 minutes, until hot and thick.
- Stir well. Ladle into soup mugs, and top with your choice of add-ons.