I had this soup for the first time when I moved to Texas 15 years ago and I fell in love with it. I get a call asking for this recipe about 10 times a year. After trying tortilla soup at several Mexican Restaurants, I realized this is not a traditional tortilla soup, but it is still one of my favorites. I also don't feel like this is really cooking because you are basically emptying your pantry and dumping it into a pot. It doesn't get much easier!
Ingredients
5 boneless skinless chicken breast
2 boxes of chicken broth
1 tablespoon of chili powder
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 small onion chopped
1 can tomato sauce
2 cans diced tomatoes
2 cans cream of chicken soup
2 cans ranch style beans drained and rinsed
2 cups uncooked white minute rice
1 lime juiced
Toppings
cilantro chopped
shredded Monterey Jack Cheese
tortilla strips
avocado
Place the chicken in the crock pot with the chicken broth, onion and seasoning and let it cook for 4 hrs on low. Remove the chicken and allow to cool on a cutting board. While the chicken is cooling, add the rest of the ingredients except for the lime juice and toppings. Turn the crock pot to high and cook for 30 minutes. Shred the chicken with two forks. Then add the shredded chicken and lime juice to the soup mixture and continue to cook for another 10-15 minutes. Serve in bowls and top with desired toppings and enjoy!
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