Southwest Fire Roasted Tortilla Soup

Southwest Fire Roasted Tortilla Soup

Southwest Fire Roasted Tortilla Soup is colorful and tasty, the perfect soup to serve at a fiesta or to warm you up on a cold day.

Southwest Fire Roasted Tortilla Soup

So I have a confession – I rarely use my slow cooker. Last year I got a nice new one with all the bells and whistles but I still don’t use it as often as I could. Usually, I just end up cooking everything in my Dutch oven since it can easily go from stove top to oven, which is just so convenient. But I’d love to start using my slow cooker more often, because it is so easy. I’d have to say that I actually tend to use it more in the summer because who wants to let the oven heat up your house when it’s 100 degrees outside. Summertime is always when I make all the no bake recipes as well.

One meal I always make in a slow cooker is this Southwest Fire Roasted Tortilla Soup. It’s my go to soup recipe for busy winter days. Especially if I know I’m not going to be home and want dinner ready. It’s so simple and so satisfying. All it requires is chopping up a few vegetables, opening a few cans and adding them to the slow cooker along with chicken and spices. It’s wonderfully simple and so tasty.

Southwest Fire Roasted Tortilla Soup

After it’s done just take the chicken out and shred it. It’s so tender you can easily shred it with two forks. Then stir the chicken back in the soup and add some cilantro because cilantro just goes so well with Southwest flavors.

I like to top my Southwest Fire Roasted Tortilla Soup with some freshly fried corn tortillas because there is nothing like a homemade corn chip. But if you don’t feel up to frying, you can forgo it and top the soup with crumbles of your favorite store bought corn chips. However, I do suggest that one day you try the soup with the fresh fried tortillas, it’s just so good. I rarely fry food myself, but three corn tortillas really fry up rather quickly. Some quick tips for frying — add enough oil so the food doesn’t touch the bottom of the pan (otherwise it can stick), also to check if the oil is hot enough dip in the end of a wooden spoon. If the oil bubbles around the spoon, it’s ready to go.

The other soup toppings are simpler. I like to add a squeeze of lime, a dollop of sour cream, some more cilantro and chopped green onions. This soup is so pretty, and while it’s perfect for an easy weeknight meal, it’s also great to serve a crowd. It has such a pretty presentation no one would guess how simple it is. That way you can enjoy your company instead of spending the entire time cooking and cleaning.

Southwest Fire Roasted Tortilla Soup

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Southwest Fire Roasted Tortilla Soup
Southwest Fire Roasted Tortilla Soup is colorful and tasty, the perfect soup to serve at a fiesta or to warm you up on a cold day.
Southwest Fire Roasted Tortilla Soup
Course Dinner, Lunch, Main Dish
Cuisine Mexican
Servings
Ingredients
Course Dinner, Lunch, Main Dish
Cuisine Mexican
Servings
Ingredients
Southwest Fire Roasted Tortilla Soup
Instructions
  1. In a slow cooker add all the ingredients, except 3 of the corn tortillas, the cilantro and the oil.
  2. Cover and cook on high heat setting about 4 hours or until the chicken is done.
  3. Remove chicken to a cutting board to shred it. Return to slow cooker and stir in cilantro.
  4. Heat oil in a small skillet over medium heat until it bubbles around the end of a wooden spoon. Cook the remaining tortilla strips in the oil in batches about 2 to 3 minutes per batch, until crisp and light golden brown.
  5. Top each serving with tortilla strips, a squeeze of lime, avocado, green onion, cilantro and sour cream.
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