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I love ordering Chicken Tortilla soup when we eat out, which isn’t very often. I had never made it at home so I thought I would see what I could come up with. I did a google search and found a recipe I liked at The Pioneer Woman. I adapted it a bit like we all do 😉 I think you should be able to substitute one for another depending one what you have on hand in your pantry.

You’ll need:
2 – 3  cooked chicken breasts shredded
homemade taco seasoning
large canned tomatoes
small can Rotel with diced chilies
1/4 cup red pepper (I had red on hand)
1/4 cup orange pepper (I had orange on hand)
1/2 cup diced red onion (I had red on hand)
2 cloves garlic minced
4  cups chicken broth
2 cups water
1 small can tomato paste
2 cups or can of black beans
diced onions, sour cream, and cheese for topping if desired

Place the chicken breasts on a baking sheet.

Sprinkle with taco seasoning.

Bake at 375 F in a preheated oven for 30 minutes depending on the size of the breasts. Mine were medium (I wish ~ giggle) so it took about 25 minutes to cook through. You can cook your breasts any way you like. This gave them great extra flavor.

Let cool and cut or shred into small pieces.

In your slow cooker add onions, garlic, peppers, tomatoes, and beans.

Add the chicken.

Add the 2 tablespoons or one pre-mixed package of taco seasoning.

Add chicken broth. I had to defrost mine first. Add water.

Mix in the tomato paste. It gives the soup a rich flavor.

You can top your soup with these.

The soup was delicious with or without any added toppings. It was pretty spicy. If you want less spice omit the Rotel tomatoes. We love the kick the Rotel tomatoes give 🙂