It’s winter in the Upper Peninsula, and that means it’s soup season, too! We have a few favorite go-to soup recipes, but I always fall back to this one, and every time Rob makes the same comment. “This is the best soup you make.” After a couple of winters I feel like I’ve finally perfected my recipe, so in case you’re looking for something to spice up the doldrums of winter, I’m sharing for you here, too!

I love making up a big batch of soup that sits cooking all day. It’s an easy one bowl meal at the end of the day, and it always tastes even better the next day! Generally this recipe makes enough for Rob and I to have two dinners out of, then we freeze the rest into so we have a backup dinner or two down the road. It reheats well, and since there are only two of us, this way we’re not eating it for a week straight.

Originally, I found this recipe on Pinterest – and it’s good that way. However, we’ve tweaked it over time to be a little simpler and, quite frankly, even tastier than the original. I like starting the chicken in the crockpot before I leave for the day, and then the rest of the chicken tortilla soup comes together quickly when it’s time for dinner. Feel free to reference the original and see which way you prefer!

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Rob’s Favorite Chicken Tortilla Soup Recipe!

• 2 boneless skinless chicken breasts
• 1 16 oz. jar salsa verde (we like Herdez)
• 2 Tablespoons butter
• 1 small yellow onion, diced
• 1 jalapeno pepper, diced
• 3 cloves garlic, diced
• 1 Tablespoon tomato paste
• 1 15 oz. can corn, drained
• 1 10 oz. can Rotel diced tomatoes with green chilies, undrained
• 1 15 oz. can black beans, drained and rinsed
• 5 cups chicken broth
• 1 pinch Cayenne Pepper
• 1 teaspoon cumin
• 1-2 teaspoons hot sauce (we use Cholula)
• 1 oz. packet taco seasoning, about 3 Tbsp.
• 1-2 tbsp umami powder
• 1 ½ cups cheddar cheese, shredded
• 1/3 cup cream cheese, softened

Directions

1. Put chicken breasts in the slow cooker with a jar of salsa. Fill empty jar with water and add to slow cooker. Set slow cooker to low and cook for at least 4-6 hours.
2. After chicken is cooked, shred chicken with two forks and leave in broth.
3. In your soup pot, heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
4. Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I end up using all of it.) Do pour all contents of the slow cooker into your soup pot, including broth.
5. Let the soup gradually come to a gentle bubble, partially covered.
6. Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
7. Taste and add any additional seasonings as needed. Garnish and serve!

Optional garnishes include: Sour cream, croutons, shredded cheese, cilantro, or tortilla chips. We also love to eat this with a side of cornbread!

Did you try my recipe? Let me know how it turned out for you below!