(from mrsbecky07) My mom used to travel to Mexico a lot and became obsessed with chicken tortilla soup; this recipe is the closest one she could find to the kind she had in Mexico. You can make it as spicy or as mild as you want. From Mable Hoffman’s “Crockery Cookery.”
- 4 chicken breasts, boned, skinned, and cubed into very small pieces
- 1 onion, finely chopped
- 1 clove garlic, crushed (I tend to use 2 or 3 cloves, but I like garlic)
- 3 medium tomatoes, peeled, seeded and chopped (or one can of diced tomatoes)
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1/8 tsp. pepper
- 1 mild green chile, seeded and chopped
- 2 tablespoons vegetable oil
- 4 corn tortillas, halved and cut into 1/4 inch strips
- 2 tbsps coarsely chopped cilantro
- Sour cream, cheddar/mexican cheese, avocado, for topping
- Combine chicken, onion, garlic, tomatoes, broth, salt, pepper and green chile in a slow cooker. Cover and cook on low for 7 to 8 hours.
- Process in a food processor or blender until pureed. (Tip: leave the majority of the broth in the slow cooker, and only use a few ladlefuls of the broth when blending the chicken.) Then put the chicken back in the slow cooker with the broth.
- Heat oil in a large skillet. Add tortilla strips. Cook, stirring over medium heat until crisp, then drain on paper towels.
- Reheat soup if necessary and then spoon into bowls. Top with cilantro, tortilla strips, sour cream, cheese and avocado as desired. (the cilantro is what really gives the soup its great flavor though.)
Note: sometimes we just use tortilla chips from the store, it saves a lot of time, but its not quite as good – but the difference is negligible.