So Fall is coming up and I can’t wait!! I love Summer but I am ready for the cooler weather & all the holidays. The holidays are my favorite time of the year because it just makes me feel so happy. Lately I have been in the mood for some crock pot meals and I have been craving Chicken Tortilla Soup With Vegetables.This has to be my most favorite meal or soup I should say. YES I made a hot soup in Texas weather when it is still hot outside. I thought that I would share this lovely meal with you all so you can enjoy it as well. So you can make this soup with different vegetables if these are ones you don’t like. There are many different options.
Chicken Tortilla Soup With Vegetables
Time: 6-8 Hours
Prep Time: 45 minutes to 1 hour
Servings: 6-8 bowls
- 2 pounds of chicken breast boneless and skinless
- 1 cup of red onions- diced
- 2 cups of mushrooms- sliced
- 1 cup of roma tomatoes- diced
- 1 cup of yellow bell pepper- diced
- 1 cup of yellow squash- diced
- 1 cup of zucchini- diced
- 9 cups of Chicken stock- Lower Sodium is what I used
- 1 cup of water
- 1 TBSP chili powder
- 1 TBSP Cumin
- 1/4 Tsp onion salt
- 1/2 Tsp smoked paprika
- 1/4 Tsp Salt
- 1/4 Tsp black pepper
- 1/2 Tsp garlic powder
- 2 Avocados- diced
- 1/4 cup cilantro- chopped
- 4 yellow corn tortillas for frying- tortilla chips
- 3 TBSP vegetable oil
- 1/4 cup red onion- diced
- 1 cup colby jack shredded cheese
- 2 limes- sliced
- Start with your red onions, bell peppers, tomatoes on the bottom of the crock pot. Then place your chicken breast on top of the vegetables. Add 7 cups of chicken stock and then 1 cup of water. Add your seasoning to the liquid and vegetables and stir so it is incorporated. Cover the crock pot and set on low for about 3 hours.
- Once the 3 hours are up remove your chicken and shred it. Once shredded add the chicken back to the crock pot.
- At this time you can add your mushrooms, yellow squash, zucchini & the last two cups of chicken stock. Set your crock pot on medium for another 3/4 hours.
- Before serving you can add your 3 TBSP of vegetable oil to a pan on medium heat. Once hot you can fry your tortillas as a whole or cut them in strips then fry. Set aside for serving.
- After your about 6-8 hours the soup will be done. You be the judge of when is the perfect time for serving for you and your family. Serve the soup in a bowl and top with cheese, cilantro, red onions, and your fried tortillas strips/chips.
I also added Mexican Rice to my bowl before I added my soup. I will include the recipe down below as well if anyone would like to do this as well. I kept the seasoning to a minimum because you can always add seasoning to it but you can’t take any away. I am actually pretty proud of myself for this post because when I cook I usually don’t measure or keep up with how much I use per meals. I had to be more precise with this and keep up with my measurements. This soup will be a great addition to your fall recipes. As I mentioned before you can add other vegetables and or take some out. Some other great ingredients that will go with this soup would be corn, asparagus, and black beans. I hope you all can enjoy this meal as I have and share it with your family and friends.
- 8 oz can of tomato sauce
- 1 1/2 cup of chicken stock
- 1 cup of rice
- 1 TBSP olive oil
- 1 Tsp cumin
- 1/2 Tsp garlic powder
- 1 Tsp mexican oregano
- 1/2 Tsp Salt
- 1/2 Tsp pepper
- In a sauce pan add your olive oil on medium heat. Once it is heated add your rice, make sure that all rice is coated with the oil for about a minute or two.
- Add your chicken stock and tomato sauce along with the cumin, garlic powder, Mexican oregano, salt, & pepper.
- store everything together and bring the heat up until it is boiling for about 1 minute. bring your heat down to low and cover and let it sit for 18 minutes.
- Keep covered the whole time, don’t stir.
- Once it is finished fluff it with a fork and set aside until ready to serve.
I hope you all enjoyed my post, and get a chance to use this recipe. I can say that this makes me feel like fall is coming soon (hopefully). What are some of your favorite fall recipes?
Thanks for stopping by.