Fall has arrived and with it…..soup season! I love making soup on a cool fall or cold winter day, because nothing warms your insides faster than a bowl of hot soup!
This recipe is similar to the Texas Tortilla Soup Recipe posted here, but other than the chicken and onion, it includes items that you may be more likely to have on hand without running to the store.
You can use left over chicken, or cut up a rotisserie chicken you can buy in your store deli. Cook 1 Tbsp of butter with the diced onion for 10 min or until it becomes translucent. Then add the chicken and the rest of the ingredients. Bring to a boil and then simmer on low for about 10-15 min to allow flavors to mesh together and the broth to thicken. If you like it a little spicier, add some hot sauce, or more chili powder and cumin. If you want milder, opt for less chili powder and cumin.
I usually plan ahead and make something else that requires chicken a day (or a few days) before I plan to make this soup and just make extra to set aside for this recipe. However, if I have not planned ahead, I sometimes cook the chicken by placing 2 seasoned boneless, skinless chicken breasts in an 8×8 or 9×13 baking pan. Cover it with the diced onion and a little water. Cover with foil and bake at 350* for about 25-30 min or until cooked through. Then add to a pot with the rest of the ingredients and simmer for 10 min.
We serve it with shredded cheese, sour cream and tortilla strips or crushed tortilla chips.
You can also cook this in a crock pot (slow cooker.) Season the chicken and add the onion and about 1/4 c. water. Cook for 3-4 hours on low. Remove chicken and cut into bite sized pieces. Add the rest of the ingredients and cook for another 30 min on high or 1 hour on low.
| Cook Time | 6 hours |
| Servings |
servings
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- 2 boneless skinless chicken breasts seasoned as desired
- 1/2 onion diced
- 1/2 c water
- 1-15 oz can beans (great northern, black or pinto)
- 1-15 oz can tomatoes
- 1-8 oz can tomato sauce
- 1- 15 oz can corn
- 2 cloves garlic
- 1 Tbsp Dry Ranch Dressing mix
- 1 Tbsp Chicken Bullion Granules
- 1 1/4 teaspoon each: cumin, lemon pepper, chili powder, and salt
- 4 c water
- 1/2 c flour
- 1 c water
Ingredients
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- Place the chicken breasts in crock pot. Season chicken as desired (I use garlic salt and seasoned salt) before adding onion and water. Cook on high until meat is cooked or mostly cooked (about 4 hours):
- Remove meat and cut into bite sized pieces. Return to crock pot. Without draining any of the item in cans, add beans, tomatoes, tomato sauce, corn, garlic, ranch dressing mix, chicken Bullion, seasonings and water.
- Cook on high for 2 hours or until meat is cooked through.
- 30 min before serving, add ½ c flour to 1 c water to make a paste and add to soup to thicken broth.
- Serve with tortilla chips, cheese and sour cream, if desired.
- To cook this in a crock pot (slow cooker), place seasoned chicken, diced onion and about 1/4 c. water in the crock pot. Cook for 4 hours on low or until chicken is cooked through. Remove chicken and cut into bite sized pieces. Return to the crock pot. Add the rest of the ingredients and cook for another 30-45 min on high or 1-2 hours on low.
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