mexican spicy chicken tortilla soup recipe
This simple Crockpot Spicy Chicken Tortilla Soup is the perfect bowl of wholesome, filling soup to warm up to on the coldest of days. Made easily with a mix of chicken, spices, red enchilada sauce, broth, and cilantro. Mix in rice and top each bowl off with plenty of cheddar cheese, lime, and avocado. And of course, plenty of salty tortilla chips. The toppings are key! I had rice in the fridge at the time, so I added that to my soup base just before serving. Ever since then, I simply cannot make tortilla soup without rice. It creates the perfect bowl along with all those chips on top too! Spicy Chicken Tortilla Soup is a hearty recipe full of shredded chicken, corn, beans, and spices then topped with crunchy tortilla strips. This spicy soup is super simple to make by simply adding everything to a pot and letting it simmer. In 30 minutes you'll have a delicious meal for the entire family! The rich tomato base and chicken broth complement the shredded chicken and corn. I like for my soup to have a little kick so I upped the heat on this recipe by adding chipotle peppers in adobe sauce and extra cayenne. And who doesn't love that added crunch from freshly fried tortilla strips? Leftover tortilla soup can be refrigerated for up to 4 days in an airtight container. You can freeze your leftovers too! Just allow the soup to cool before placing it in a Ziploc freezer-safe bag. It will last for up to 6 months! This dish was a hit with the family! The seasonings brought in so much flavor and the sweet aroma is still lingering in the kitchen. My husband raved about the tenderness of the chicken and of course, the crunchy tortilla strips. Will be making this again. Made this over the weekend because it's freezing and we needed soup. SO GOOD! I was surprised at how easy it was to make and the seasoning and heat level is just perfect. Don't skip the tortilla strips! The crunch just really takes it to the next level. Will de