Like I have said before, I can’t eat onions, in any way, shape, or form. I have had to invent and tweak recipes to work around that.
This is my version of chicken tortilla soup. It makes a LOT of soup, so be sure to have plenty of hungry people to feed or freezer room to save some for later.
Ingredients:
- 1 quart of my home made chicken stock (another onion free necessity)
- The dark meat off of a stock chicken (shredded or cubed) – the white meat never gets as far as soup around here :)*
- 1 28 oz can of Rotel original tomatoes and chilies
- 1 28 oz can of petite diced tomatoes
- 1 10 oz can of petite diced tomatoes
- 2 cans of corn
- 3 cans of black beans (drained and rinsed)
- 2-3 bay leaves (depending on size)
- Cumin
- Garlic powder
- Ortega taco seasoning
- Salt
- Pepper
- Half and Half
Toppings:
- Sour Cream
- Shredded Mexican cheese blend
- Tortilla Chips
*If you don’t have any stock chicken on hand, you can substitute 2-3 boneless, skinless chicken breasts or thighs. Just bake those in a covered baking dish with some water to keep them moist.
Directions:
- In a large 5-6 qt crockpot, combine the first 7 ingredients.
- Add a generous helping of both cumin and garlic powder (I rarely measure seasonings).
- Add 1/2 packet or a more than generous helping of the taco seasoning
- Add salt and pepper to taste (I prefer fresh ground on both.)
- Add several splashes of half and half
- Top off the crock pot with water
- Cook on high for 2 hours then reduce the heat to low and cook for another 6 hours
- Remove the bay leaves.
- Once done, top with the cheese and sour cream (if you want to cut the heat down). Crush up the tortilla chips and add to the soup or eat them along with it. Enjoy!
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