My earliest recollection of Chicken Tortilla Soup was at Tijuana Tilly’s in the ’80s. The soup was flavorful and came with a bevy of accoutrements. During weekend trips from Scottsdale to San Diego, we always tried to fit in a trip to Tijuana Tilly’s and take in a game of Jai Alai. Sadly, the days of Jai Alai at the Fronton Palace are gone, but Tijuana Tilly’s survives. We visited again, with our girls, in the 90s and it was equally as yummy.
On cold winter days, I long for a yummy soup and Chicken Tortilla Soup was on my mind. I adapted a few recipes to come up with this version and it hit the spot!
CHICKEN TORTILLA SOUP
1 can black beans
1 can chili beans
1 can whole kernel corn
1 can Rotel tomatoes
4 ounces diced green chiles
16 oz. can tomato sauce
1 cup salsa
4 cups water
1 teaspoon cilantro
1 pound boneless chicken breasts (halved)
- Place all ingredients in the crockpot and cook on low for 8 hours.
- About an hour before serving, remove chicken and chop or shred into smaller pieces and return to crockpot. Stir.
- If soup is too thick, add additional water and simmer for another 30 minutes.
Serve in bowls with sides of shredded cheddar cheese and tortilla chips. You can also try sides of chopped green onions, radishes, avocado, fresh cilantro, and sour cream.
Fork Lore 