Soup is on! Although Spring is just around the corner (hopefully) today turned out to be a very cold, dreary, damp day with lots of rain. The rain hasn't stopped. Luckily it is rain and not snow, so there's something to be thankful for! This soup is perfect for a day like today, but after sampling the soup before it was even ready, I think this soup would be perfect any day. My mom always order this soup and my kids fight over sharing with her, so I was hoping they would enjoy this version at home as well. This makes a large batch, I first halved it, but then decided it didn't look like that much in my crock pot, so I added more of each ingredient to make a full batch, glad I did because we all had full bowls of the soup for dinner, and there wasn't too much left over!
Before using the hand blender
After using the hand blender the soup is smooth, all the cheese is melted and smooth.
Chicken Tortilla Soup
adapted from Lindsey's Luscious
2 Boneless/Skinless Chicken Breast ( I threw them on the grill the night before and just seasoned with a little chili powder) OR you could easily use a rotisserie chicken that you buy from the grocery store
1 TBLS. oil (olive or vegetable)
1 large onion, diced
3 cloves of garlic, minced
1 quart chicken stock
2 chicken bouillon cubes
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. black pepper
1/4 tsp. cayenne pepper (add a little more if you really like the heat)
1 (8oz) can tomato sauce
1 (19oz) can red enchilada sauce
5 corn tortillas, minced (this additional helps to thicken the soup and give it some real enchilada flavor)
16 oz. Velveeta cheese, cubed
1 cup pepper jack cheese, shredded
Garnishes, fresh cilantro, tortilla strips*, salsa, sour cream, green onions, or whatever you feel like!
In a skillet, warm the oil and add onion and garlic. Saute till tender. Add onion and garlic to crock pot and add remaining ingredients, minus the chicken. Cook on high for 2 hours or 4 hours on low. Whisk the soup, I used my hand blender, and then add chicken and cook for an additional 30 minutes. Top with shredded cheese, cilantro, tortilla strips, and sour cream.
*I took about 4 additional corn tortillas and sliced them thin, tossed some olive oil over them to coat and sprinkled with kosher salt. Spread them on a baking sheet and bake at 350 degrees for about 15 minutes or until crisp.
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