Suzanne's Tortilla Soup - Crockpot
Suzanne's Recipe The New Mexican Red Chili Powder is the key to this recipe
Suzanne's Recipe The New Mexican Red Chili Powder is the key to this recipe
- 2 tsp cumin
- 2 tablespoons onion powder
- 2 tablespoons new mexican chili powder the kind you get in the mexican food aisle, in a packet. bright red
- 3-5 garlic cloves minced
- 8 chicken breast tenderloins
- 1 can / 15 oz tomatoes with jalapenos i use rotel mild
- 1 can / 7 oz green chilies diced
- 1 pkg / 32 oz chicken broth
- 1/2 cup tortilla chips crushed
- 1 can 8 1/4 oz corn kermels drained
- cilantro chopped - optional
- Carbohydrate 26.258513736612 g
- Cholesterol 182.506666666667 mg
- Fat 9.05085333638293 g
- Fiber 3.55178682985535 g
- Protein 75.8721901675414 g
- Saturated Fat 1.69976835032612 g
- Serving Size 1 1 Serving (635g)
- Sodium 1326.278150023 mg
- Sugar 22.7067269067567 g
- Trans Fat 1.50125336687914 g
- Calories 504 calories
Step-by-step
- Put all ingredients into a slow cooker (except the corn and tortilla chips).
- Cover and cook 4 hours on high, then reduce to low for another one to four hours.
- Stir in corn and chips about 1 hour before serving.
- Ladle into serving bowls and garnish with cilantro.
The Chili Powder Factor
Most cooks fail with tortilla soup by using generic supermarket spice blends that taste flat and muddy. New Mexican red chili powder provides a distinct, bright fruitiness and mild heat profile required for authentic flavor. Look specifically for bright red packets found in the Hispanic food aisle rather than standard chili powder, which often contains unwanted cumin, oregano, and garlic salt. Measure spices directly into the liquid base to hydrate them properly during the initial 4 hours on high heat. Ground cumin behaves differently than whole seeds; adding two teaspoons directly to the broth ensures the earthy aroma permeates the chicken completely before shredding begins.
Thickener Timing and Adjustments
Crushed tortilla chips added early will dissolve entirely into a pasty sludge. Introduce the half cup of crushed chips precisely one hour before serving alongside the drained corn kernels. This allows the masa from the chips to release starches that naturally body the broth without making it gluey. Chicken tenderloins break down easily after reaching an internal temperature of 165 degrees Fahrenheit. Swap chicken broth for vegetable stock at a one-to-one ratio if needed, though sodium levels will drop by approximately 150 milligrams per serving. Store leftovers in an airtight glass container for up to four days; the crushed chips will continue to absorb liquid overnight, requiring an extra splash of water when reheating on the stovetop.
