This flavorful chicken tortilla soup is a big hit in my house. Farmboy loves spicy food, so I’ll strain off the liquid and serve him a few scoops of the chicken and vegetables. He eats all of it. This recipe could easily be adapted for a slow cooker. It’s also a great way to use leftover grilled or roasted chicken.
I actually used homemade chicken stock for this recipe, made by simmering chicken backs and necks with a mire poix of onion, celery and carrots. I let it simmer for a few hours, adding more water as the liquid evaporated. After a few hours, I strain it through a fine mesh strainer. It’s a simple and inexpensive way to add a lot of flavor to your soups. Store bought broth or stock works just as well for this recipe, although I recommend stock for soups. Also, try to buy low sodium stock or broth. It’s easier to add more salt than make something less salty.