Cheesy Tortilla Mexican Chicken Soup Recipe is a classic Mexican soup recipe that features tender shredded chicken, smoky fire-roasted tomatoes, and authentic Mexican spices made in your slow cooker.

Remove using a slotted spoon and shred when cool enough to handle. 2. Simmer the corn, chilli, coriander and lime in the stock for 10 minutes. Add the shredded chicken and avocado and gently heat ...

This Mexican tortilla soup is often made with pasilla chillies, but I like it with chipotles. I’ve also had this soup with cooked shredded chicken and even crisp pieces of pork skin. Heat a dry ...

Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat ... topped with the crushed tortilla chips or strips. Serving Suggestion: Customize your soup with your favorite toppings!

Add the tomatoes and fry for 5 minutes, then add the Mexican seasoning and fry for 1 minute. Do not let it burn. Add 3 cups water and the chicken stock. Add more water if necessary ... Fold through ...

Recipe inspired by Inspired by Food.com. In a 6 quart slow cooker, add all ingredients. Cook on LOW 6-8 hours or HIGH 4-5 hours until chicken is cooked through. Remove chicken and cut into bite ...

Ancho and poblano chiles bring gentle heat to this brothy tortilla soup from the Unbelievably Vegan Cookbook. While we love ours loaded with all the garnishes, customize to your desired taste.