Chicken Tortilla Soup from Episode 27
Even though we are not in her demographic, Bossy and Bootie very much enjoy the food porn on Tieghan Gerard's website, Half-Baked Harvest. We tried the chicken tortilla soup and it is a winner, winner, chicken dinner! It's perfect for those nights when you need a little comfort food because you pulled eight ticks off your dog, got poison Ivan (as Bossy's son calls it), and there's a snow storm, all in the same week! It meets our criteria for one pot, and uses ingredients mostly found in your larder. We also appreciate that Tieghan includes instructions for Crockpot, Instant pot, and Stove Top preparation.
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Tieghan was recently interviewed by Martha Stewart on her podcast and Bootie recalled the most excellent episode of Car Talk where they interviewed Martha Stewart (fun fact: our catchphrase, "Don't knit like my sister" is an homage to Car Talk). We love Martha Stewart and we really hope that the line "The point is not for me to lower myself to your standard but for you to raise yourself to mine," that Cybil Shepard said when portraying her in the TV movie is an actual quote from Martha.
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Crockpot Spicy Chicken Tortilla Soup
Author: Tieghan Gerard
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6 servings
Calories Per Serving: 281 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
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2 cloves garlic, chopped
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1 pound boneless, skinless chicken breast or thighs
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2 teaspoons cumin
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2-3 teaspoons taco seasoning
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3 cups red enchilada sauce
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3-4 cups low-sodium chicken broth
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1-2 cups cooked white or brown rice
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1/2 cup fresh cilantro, chopped
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yogurt, shredded cheddar, avocado, mango salsa, and green onion, for serving
Instructions
CROCKPOT
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1. In the bowl of your crockpot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth. 2. Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice.3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!
STOVE-TOP
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1. In a large soup pot, cook the onion, jalapeños, and garlic with 2 tablespoons olive oil for 5 minutes. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth. 2. Set over medium heat and bring to a simmer, cook 15 minutes, until the chicken is cooked. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice.3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!
INSTANT POT
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1. In the bowl of your instant pot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth. 2. Seal the lid and cook on high pressure for 10 minutes. Release the steam. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice.3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!
