by Sheila Watson Kraklow

Created on: August 30, 2008   Last Updated: August 19, 2010

For authentic Mexican tortilla soup slow-cooking, in your trusty crock pot, is the only way to go. If you don't want to spend hours stirring and checking the soup while it simmers on the back of your stove you'll want to try this home-style recipe!

Like so many of us after a hard day at work, and little time to cook, you are looking for effortless easy to cook meals. Here is just what you are looking for, it's supper in a bowl!

Crock-pot Tortilla Soup

2 cups cubed chicken breasts
4 cups chicken broth
1/2 cup chopped onion
2 minced garlic cloves
2 cans fire roasted tomatoes with juice
1 cup dry Frijoles Negros (Black beans)
1 pkg. chicos (dried sweet corn)
1 pkg. Old El Paso taco seasoning mix
6 flour tortillas, cut into thin strips
2 fire roasted Big Jim or New Mexico chili's, peeled and seeded, cut into strips
1 bag Chicharrones (pork cracklings)
1 pint Queso Fresco (fresh sour cream)
2 cups diced fresh tomatoes
2 sliced limes
2 cups shredded queso blanco (white cheddar type cheese)
2 cups roasted pinion (pine nuts)

In crock pot add chicken and taco seasoning packet, stir to coat chicken. Add black beans, chicos, tomatoes, onions, garlic and chicken broth . Turn crock-pot on to high for 2 hours, reduce heat to low and let this soup cook for 4-6 hours.

That evening, before supper, prepare the tortillas. In a deep fryer set to 350oF. Drop handfuls of the tortillas strips into hot oil and cook until crisp, they will float. Repeat until all tortilla strips are fried. Remove to drain on paper towels. Reserve.

One hour before serving, add the green chili to the soup and stir in a small handful of fried tortilla strips.

To serve:

Put a helping of the fried tortillas strips into each serving bowl, ladle soup over top.

Offer each guest additional tortilla strips, dollops of queso fresco, shredded queso blanco, chicharrones and pinion as garnish for their meal. A little lime juice squeezed into each serving enhances the flavor of the soup.

This is a classic Mexican soup, served with ensalada and dried apple empanadas for dessert.

What could be better?

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