Chicken Tortilla Soup – Without Tortillas
May 24, 2014 § Leave a comment
About once a week I put a whole chicken, a little water, and some salt in the crock pot to cook on low until the meat is tender and falling off the bones. Then I pull off all the meat to use in recipes over the week and throw the other parts of the chicken, along with 1 tablespoon of apple-cider vinegar and saved onion trimmings back in the crock pot. I fill it with water, add more salt, and set it to high until it’s boiling. Once it’s boiling the crock pot is turned to low and left alone for at least 12 hours. Then I strain out all solids and have chicken stock for the week. If you already have your cooked chicken on hand, this recipe is super fast and easy to make. And it’s so warming and delicious that it deserves comfort-food status.
1 large onion, chopped
4 cloves garlic, minced
1 15-ounce can tomato sauce
1 14-ounce can diced tomatoes
1 10-ounce can Ro-Tel tomatoes
1 7-ounce can diced chiles
4 cups beef broth
2 cups chicken broth
1 teaspoon ground cumin
1/2 teaspoon chile powder
2 teaspoons salt
2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper sauce
1 pound cooked chicken, chopped or shredded
1 to 2 tablespoons butter or coconut oil
Preheat a stockpot to medium. Melt the oil and saute onion until it starts to soften. Add garlic and saute a couple minutes more. Add the remaining ingredients, except the chicken and simmer for about 20 minutes. Add the chicken and simmer until heated through. Ladle into bowls to serve.
If you want to add even more flavor, the following make great toppings for the soup: Cubed avocado, chopped fresh cilantro, sour cream, and grated cheddar cheese.