This is my new favorite soup recipe, and I think my husband would agree. It’s so easy to throw together (I like to use a rotisserie chicken) and has so many great flavors. The tortilla strips act as a wonderful thickening agent, and really give the soup its chicken enchilada flavor.
Every time I make this soup, my family raves about it. And I think it tastes even better the next day, after the flavors have had a chance to really get acquainted. We like ours with pepper jack cheese, but for a milder version, use Monterrey jack instead.
- 3 cups chicken stock
- 2 cups cooked, shredded chicken
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper, optional
- Salt and pepper, to taste
- 1 (14.5 oz.) can diced tomatoes
- 1 (10 oz.) cans diced tomatoes with green chilis
- 1 (4 oz.) can diced green chilis
- 1 (15 oz.) can black beans, rinsed and drained
- 2 cups frozen corn
- 1 (6 oz.) can tomato paste
- 2 large flour tortillas, cut into thin, 2-inch long strips
- 1 cup shredded pepperjack or Monterrey jack cheese
- 1/2 cup sour cream
- 1/2 cup chopped fresh cilantro
- Optional garnishes: crushed tortilla chips, shredded cheese, avocado, sour cream, chopped cilantro
- In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro.
- Cover and cook on low for about 4 hours. Stir in tortilla strips and shredded cheese.
- Cook for an additional 2 hours on low, or until tortilla strips have dissolved into the soup and thickened it.
- Just before serving, stir in sour cream and cilantro. Top with additional garnishes and serve.
Who Dished It Up First: This is an original recipe.