This Southwest chicken tortilla soup is chock full of healthy ingredients, simmers all day in the slow cooker, and tastes absolutely delicious.
This Southwest chicken tortilla soup is one of my family’s favorites. It is super easy to prep in the morning, simmer in the slow cooker all day, and enjoy for dinner in the evening.
My first chicken tortilla soup was at Jason’s Deli, and I fell in love with it. It is one of the healthier soups you can buy or make, which is a huge plus. When I am trying to diet or eat healthier, I make a huge batch of this soup and eat on it all week. I don’t garnish it, and it is full of flavor.
My kids, on the other hand, love this soup topped with tortilla chips, grated cheddar & sour cream. They sometimes put it over white rice or eat it with saltines.
Note: I use Penzey’s Arizona seasoning on my chicken before baking it so that it will be more flavorful than plain. If you aren’t near a Penzeys, McCormick and Emeril’s have similar seasonings that you might try.
I hope you enjoy this soup as much as my family does! I’d love to hear your thoughts, so please post them in the comments section below. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Southwest Chicken Tortilla Soup
Prep Time: 40 minutes
Cook Time: 7 hours
Total Time: 7 hours40 minutes
This soup is comfort with a kick!
3 chicken breasts
2 TB EVOO
Penzey's Arizona seasoning (or any Southwest seasoning blend)
Salt & pepper to taste
2 TB EVOO
1 medium onion, diced
4-5 garlic cloves, minced
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chile peppers
1 can shoepeg corn (or 1 pkg Trader Joe's fire roasted corn (in freezer case)