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Exploring the Pinterest Kitchen: Chicken Tortilla Soup (Pollo Con Tortilla Sopa)

01/14/20 | Dana LaRieal Morales

If you recently read my email regarding The Curse of Squirrel Organizing you know that this Chicken Tortilla Soup Pinterest recipe almost derailed my plans for the day.  You see like many of you I peruse Pinterest for new and interesting recipes. Well, this is one of the first recipes from Pinterest I made because I was trying at the time to impress my boyfriend (hubby now). Ha guess it was just that good!  

Credit goes to Miller Musings for posting such a fabulous recipe, which subsequently was posted numerous times on Pinterest. As with all my adventures, I will share what I actually did which was just a tad bit different from the recipe Jen posted. I would advise you to read my version and also hers and then read all the comments underneath and adapt it to your lifestyle. See how you get to choose?!?!?  I will say that this recipe received two thumbs up from Luis and I know it was true because he ate it three days in a row! It yields A LOT of soup, so have some freezer containers or bags available if you aren't feeding a lot of people. It's a great freezer meal!

Also, as with all soups, it's even better the next day. Don't be concerned with the amount of liquid in it on the first day...it gets soaked up the more days that go by. 

Soup Ingredients: 

2 boneless skinless chicken breasts
2 - 10oz cans of Ro-Tel Lime and Cilantro
2 cans black beans, rinsed and drained
3/4 pkg of frozen corn (Kroger had a 10/10 sale)
1/2 pkg of frozen chopped onion (Kroger had a 10/10 sale)
29 oz's of low sodium chicken broth
2 cups water
1 Tbsp chile powder*
1 Tbsp garlic powder
1 Tbsp ground cumin 

Topper Ingredients: 
Tortilla Chips Sour Cream
Mexican Blend Shredded Cheddar

Cooking Process: Dump soup ingredients (except for the chicken) into a crockpot and stir. Lay chicken on top of the mixture so that it is partially submerged. Place the lid on and set it for 6 hrs. Walk away with a smile on your face. 5 or 6 hrs later take the lid off and use a spoon to break up the chicken breasts. It will fall apart. Make sure all pieces are thin shredded pieces. I prepped mine the day before so I actually left it out (covered) because it was too hot to put in the refrigerator. Placed it in the refrigerator in the morning. Note: it was cold so this worked, but if it's hot outside ummm this would be no bueno!

Preparation Notes: I used frozen corn and onion. I wasn't sure what the equivalent measurement was to Jen's recipe so I just eyeballed adding about half a bag. The next time I made it I added a full bag of corn. Also, note I used 2 cans of black beans because I don't care for kidney beans. I did put the tablespoon of chile powder but my mouth was tingling and my nose was running, so if you are sensitive to hot things you might make that 1/2 - 3/4 a TBSP. Of course, it didn't even affect mi Esposo, he put additional green hot sauce in his (blank stare on my face). 

Eating Process:   When ready to eat place soup in the bowl and warm if not fresh out of the crockpot. Add your topper ingredients (if you choose) and get to eating!  Happy Eating!!!