Recipe Background
This Chicken Tortilla Soup is packed with comforting flavors, easily made in a slow cooker.
The first time I made this Ultimate Chicken Tortilla Soup was on a day filled with nostalgia and change. It was my last day in the house where I grew up. All the moving boxes were piled high, ready for the new journey ahead. I remember rummaging through the pantry, discovering I still had a stash of canned goods and spices that had been with me through countless dinners. The chicken thighs, ever faithful, were in the freezer, waiting to be transformed into something comforting yet memorable for the farewell meal. I made sure to drain the diced tomatoes to keep the soup's texture just right. This dish became a way to taste home one last time.
Throughout the day, as the slow cooker worked its magic, the familiar aroma of cumin and oregano filled the air, evoking memories of mom’s kitchen where I learned to add layers of flavor. A splash of fresh lime juice brightened the whole pot, a tip I picked up from an old friend who always knew how to balance flavors perfectly. By the time the soup was ready, it felt like a hug from the past, present, and future. As my family gathered one last time around the old table, the soup, garnished with vibrant jalapeño slices, was a goodbye in every spoonful. It reminded me that while doors close and boxes shuffle, some tastes stay with us, guiding us along the way.
Ingredients
- 1 1/4 pounds chicken thighs skinless and bone-in
- 1 small onion chopped
- 1/2 red bell pepper chopped
- 1 clove garlic chopped
- 2 cups chicken stock
- 1 (14.5-ounce) can diced tomatoes drained
- 1 (8-ounce) can tomato sauce
- 1 (4-ounce) can chopped green chiles
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- kosher salt to taste
- freshly ground black pepper to taste
- 2 yellow squashes halved and sliced
- 3 ounces green beans halved
- 1 tablespoon fresh lime juice
- 2 1/2 tablespoons fresh cilantro chopped
- jalapeños to taste, sliced, for garnish
Directions
- In a 4-quart slow cooker, add the chicken thighs, the onion, the bell pepper, the garlic, the chicken stock, the diced tomatoes, the tomato sauce, the green chiles and their juices, the chili powder, the oregano, the cumin, the salt, and the pepper, and stir to combine.
- Cover the slow cooker and cook the soup until the chicken thighs reach an internal temperature of 165 degrees F, about 3-4 hours on high heat or 7-8 hours on low heat.
- Add the squash and the green beans to the soup and cook, covered, about 30 minutes.
- Transfer the chicken thighs to a plate, discard the bones, and use two forks to shred the meat.
- Add the shredded chicken, the lime juice, and the cilantro to the soup and stir to combine.
- Serve the soup, garnished with the jalapeño slices.
×