Nothing warms you up quite like this chicken tortilla soup.
What’s in chicken tortilla soup?
We load ours up with more protein by adding black beans, vegetables (corn! bell peppers! onion!) and flavor with canned fire-roasted tomatoes, which we love for their smokiness. The tortillas get added as croutons!
Do I have to use boneless skinless chicken breasts?
Nope—rotisserie chicken also works, and will cut down on the amount of time the soup needs to cook in the slow cooker. Sub in an equal amount and cook until heated through.
How do I fry the tortilla croutons?
It sounds like something fancy a restaurant would do, but it’s actually SO easy: Simply cut corn tortillas into small strips and cook them in about a tablespoon of olive oil until crispy. Drain them on a paper towel-lined plate as you would bacon. Don’t forget to season them with salt 🙂
What else can I top this soup with?
We like to load it up with avocado, tortilla croutons, and sour cream, but really any of your favorite nacho fixings work.
How long does the soup last?
It gets even better with time. This soup lasts in the fridge for up to 5 days in a resealable container. Just heat and serve.
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