Tortilla soup can be found on just about every restaurant menu back in the Lonestar State, which is where I learned to love it. It’s one of our very favorite soups, and below is our favorite version.
Tortilla Soup gets its name from the chips that often accompany it. Many restaurants place thin, crispy tortilla strips right on top of the soup, as a garnish.
We’re trying to cut back on our consumption of corn and yucky oils, but we often do wind up eating tortilla chips with this soup. Boo! Occasionally I splurge on these awesome gluten-free chips, which are sold at my favorite local health food store.
Update: Plantain Chips are the answer to the tortilla chip dilemma! Click here for my Paleo Plantain Chip recipe.
- 1 large onion, chopped
- 1 TB ground cumin (or more)
- Approx 28 oz homemade chicken broth
- 1 28-oz. can organic fire-roasted diced tomatoes (or equivalent fresh)
- About 4 cups shredded, cooked chicken
- 1-2 cups frozen corn (optional)*
- 2 4-oz. cans diced green chiles (or equivalent fresh)
- Cilantro, to taste
- Unrefined sea salt, to taste
- Optional toppings: sour cream, shredded cheese, avocado, etc.
- Combine all ingredients in a large crockpot.
- Cook all day on low.
- Serve with any combination of sour cream, shredded raw cheddar and diced avocados.
I often increase the amounts in order to fill the crockpot.
I often make two Whole Chickens in the Crockpot at once, using the meat for that night meal and saving the leftovers for recipes such as this one. (Real Chicken Noodle Soup is another favorite recipe for leftover shredded chicken.)
This recipe can also be prepared on the stove top. For extra flavor, try sauteing the onions and cumin first, before adding the remaining ingredients.