Slow-Simmered Chicken Tortilla Soup

Name: Slow-Simmered Chicken Tortilla Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 - 6
Ingredients: 1 tbsp vegetable oil; 1 small sweet yellow onion; 1 tsp cumin; 1 tsp chili powder; 3 cloves of garlic; 4 cups chicken broth; 1 oz can of whole tomatoes, mashed; 1 oz can of enchilada sauce; 1 oz can of green chiles; 2 tbsp fresh cilantro; 1 bay leaf; Sea Salt and Freshly Cracked Pepper; 1 lb uncooked chicken breasts; 1 oz package of frozen corn; 2 corn tortillas; sour cream; Fresh avocado; Monterrey Jack cheese; fresh cilantro; tortilla chips; Lime wedges

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Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
4 - 6
Course
Soup
Cuisine
Mexican

Slow-Simmered Chicken Tortilla Soup

Jaxon Acevedo

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Ingredients

Servings

Soup:

1 tbsp vegetable oil
1 small sweet yellow onion diced
1 tsp cumin
1 tsp chili powder
3 cloves of garlic minced
4 cups chicken broth
1 oz can of whole tomatoes, mashed
1 oz can of enchilada sauce
1 oz can of green chiles
2 tbsp fresh cilantro divided
1 bay leaf
Sea Salt and Freshly Cracked Pepper to taste
1 lb uncooked chicken breasts boneless & skinless
1 oz package of frozen corn
2 corn tortillas diced

Toppings:

sour cream
Fresh avocado
Monterrey Jack cheese shredded
fresh cilantro
tortilla chips
Lime wedges

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Instructions

Preheat the oven to 275 degrees.
Heat the vegetable oil in a large Dutch oven over medium heat.
Add the diced onion to the hot oil and cook, stirring often, for 2-3 minutes.
Add the cumin, chili powder, and minced garlic and cook, stirring constantly, for 1 minute.
Add the chicken broth, mashed tomatoes, enchilada sauce, can of green chiles, one tablespoon of fresh cilantro, bay leaf, and season with sea salt and freshly cracked pepper, to taste.
Add the uncooked chicken breasts, frozen corn, and diced corn tortillas then cover with a lid and place into the oven for 4 hours.
Remove the Dutch oven from the oven and carefully remove the chicken breasts.
Shred the meat with two forks then return to the soup.
Add the remaining tablespoon of fresh cilantro to the soup then taste and season with sea salt and freshly cracked pepper, to taste.
Ladle into bowls and top with sour cream, fresh avocado, shredded cheese, and fresh cilantro with tortilla chips and lime wedges on the side. Enjoy!
Side Note: To make this soup in a slow cooker, simply add all ingredients into the slow cooker then cover with a lid and cook on low for 6-8 hours or on high for 3-4 hours.