Chicken tortilla soup is a frequent request in our house during the cooler months. I have been making a recipe I found on Epicurious for probably 15 years, but I wanted to try something new. When I saw the recipe for Spiced Chicken Tortilla Soup in Two Peas and Their Pod, I knew I needed to make it. It’s close enough to my traditional recipe that it felt safe, but had enough additions to make it interesting.
Should you make this Slow Cooker Chicken Tortilla Soup?
This recipe is exactly why I love this cookbook so much. It’s full of recipes that are similar to things I already make, but they take it up a notch. This chicken tortilla soup is a prime example. It’s just so flavorful and easy. It’s only been a week and a half since the first-time I made it, and we’re already having it again this week.
Bonus: The child ate some without complaining!
How I Served It
Topped with avocado, shredded cheddar and lime wedges… and a Michelada as I was chopping veggies to go into the slow cooker.
Full Disclosure: Things I Did Different
I have a weird thing about corn kernels. I love corn on the cob (slathered in mayo and season-all) but other than that, it’s a no-go. Other than that, I followed the recipe for the soup exactly.
I also cheated and skipped the homemade tortilla strips in favor of HEB’s premade ones because #busymom.
