So, with all of that in mind, I decided to make up my own recipe that just might, if I am lucky, be close to my favorite Chicken Tortilla Soup recipe. And luckily, it was delicious!! It was also very spicy, as in my nose was a bit runny, so adjust your spices accordingly. I already adjusted it to half the Cheyenne pepper that I originally used.
Please note that I do not eat beans. I have a strange aversion to EVERY type of bean so any recipe that would normally have beans is cooked without for me. That mean I do not use them in Chicken Tortilla soup and did not use them in my substitute recipe. If you like beans feel free to experiment with that and leave comments in this post!
When I experiment with recipes I rarely measure so most of
my measurements are approximations and can be adjusted to suit your taste.
1 lb boneless skinless chicken breast (I prefer thin cut
because it cooks quicker and is easier to shred)
3 carrots or 8 baby carrots, sliced thin
4 large celery stalks, sliced thin
½ large yellow onion, chopped
1 can diced tomatoes
2 C (approx.) chicken stock
1 C (approx..) water (milk can be substituted if you prefer a creamier soup)
2 T (approx..) chopped garlic
¼ t.* (approx.) Cheyenne pepper (this is enough to give it spice but not heat, add more if you like heat)
3 carrots or 8 baby carrots, sliced thin
4 large celery stalks, sliced thin
½ large yellow onion, chopped
1 can diced tomatoes
2 C (approx.) chicken stock
1 C (approx..) water (milk can be substituted if you prefer a creamier soup)
2 T (approx..) chopped garlic
¼ t.* (approx.) Cheyenne pepper (this is enough to give it spice but not heat, add more if you like heat)
Black pepper to taste
- In a 2 Qt. crock pot add chicken (it can be thawed or frozen) and fill with stock until chicken is covered.
- Add tomatoes, vegetables and spices, fill with water until covered.
- If chicken is frozen set on high for 6-8 hours. (It will be cooked in 6 but more tender in 8).
- If thawed set on low for 6-8 hours or high for 4. For best results cook on low heat. If you do not have 6-8 hours you can cook on low for 3 hours then set on high for 1-2 hours.
- When food is finished, use 2 forks to shred the chicken. It should come apart easily.
*I tried ½ t
of Cheyenne pepper when I made this and it was pretty spicy, not HOT, but had a
kick.
