Easy Tortilla Soup
Cooking with T.S.E
I’ve been trying a lot of new recipes since we are home more. By more, I mean I don’t ever remember us being in our house for this length of time in our 7 years of marriage. While I typically cook at least 3-4 nights a week in our normal life, staying at home for this period of time has really had me searching for new recipes to try. We still aren't very familiar with the German takeout restaurants in the area so that has left me preparing food for every meal for the last 6 weeks. My husband and I are not picky, we will literally eat anything, but we definitely have a taste for yummy food. Now, there are plenty of recipes I’ve tried and won’t make again. Whether it’s the amount of weird ingredients, the difficulty or length of time it takes to prepare, or the overall taste, there are some recipes you try and you think, "That was fine, but I don't need to do that again."
Out of the last 5 new recipes I’ve tried, this is the ONLY one I will be adding to our rotation. The last one to be added to the rotation was green enchiladas and my husband literally asks for enchiladas as soon as the leftover enchiladas have left the fridge. We could probably eat Mexican every day of the week, so I love that this soup is Mexican flavor but something different than enchiladas or taco salad. Here is the best part of the recipe, it is EASY. My husband is quite possibly one of the worst cooks in the world (so much so that if I died I think he would starve). He watched me make this and even HE said he could do it. That’s where the “easy” part of the name comes in. It’s so easy my husband could do it.
*Scroll to the bottom for the recipe card!*
The prep for this recipe is pretty much as easy as it gets. But, first let’s talk about some tips and
ways you can make it your own! First and most importantly is the beer. In my opinion, you get bonus points if you use German beer because then it’s like German-Mexican Soup and that’s just silly to me. Ok, but for realz you can use whatever type of beer you have on hand (I probably wouldn't use one with too much flavor). Next, a personal secret of mine is the lime tortilla chips. I think the lime brings a much better flavor than regular tortilla chips when you crumble them as your topping. I also use them to top off my Mexican salad!
Next tip is in regards to the Rotel. If you like your tortilla with a little bit of kick, then substitute a can of hot Rotel instead of original. If you want it with less heat then use two cans of the mild. You can really change this up to your personal heat preference! Also keep in mind, outside of the Rotel, you can really use any brand, these are just what I found at the commissary here in Germany.
Ok, so here is the hardest part! Chop the onion. You will literally be crying with tears of joy for how easy this recipe is, or maybe it's just the onion? JOKING! Please excuse my corny jokes and grab that can of corn. That's the last one, I promise. Drain your corn and black beans. Put everything except the cheese and tortilla chips in your crock pot (leave out the avocado and cilantro too). My favorite part of this recipe is that I don't have to do any preparing with the chicken. You just literally put your raw chicken breast in the crockpot with everything else and press go!
Don't forget to sprinkle everything with a package of taco seasoning (you can also choose a spicier version here to add more heat!). I mix everything up in the crockpot and it should look like your chicken is in a Mexican bubble bath (shown below).
Cook in the crockpot on low for 8 hours or on high for 4 hours. I absolutely love getting to the end of the day and not having to worry about what is for dinner when I have something in the crockpot. ALL HAIL to the crockpot. When your time is up on the crockpot, pull out the chicken and shred. Then put it back in and stir it up! It's that easy!
Don't forget to sprinkle everything with a package of taco seasoning (you can also choose a spicier version here to add more heat!). I mix everything up in the crockpot and it should look like your chicken is in a Mexican bubble bath (shown below).
Cook in the crockpot on low for 8 hours or on high for 4 hours. I absolutely love getting to the end of the day and not having to worry about what is for dinner when I have something in the crockpot. ALL HAIL to the crockpot. When your time is up on the crockpot, pull out the chicken and shred. Then put it back in and stir it up! It's that easy!
I serve my Easy Tortilla Soup with cornbread, and you can add a yummy mojito or marg to make it a whole experience! Enjoy and drop me a comment if you decide to make it!! I would love to hear how it goes!
XO,
Theresa