New Mexican Tortilla Soup Recipe

Jan 10, 2020

New Mexican Tortilla Soup Recipe


3 large chicken breasts
6 cups chicken stock
1 large onion, diced
4 garlic cloves, minced
8 ounces Roasted Hatch Green Chile
1 jar Roasted Corn & Black Bean Salsa
1/2 can fire roasted tomatoes
2 tbps. Chimayo Pure Red Chile powder
1 1/2 tbps. ground cumin
1/4 cup cilantro chopped
1/3 cup lime juice
salt and pepper, to taste
tortilla strips
avocado, diced
shredded cheese
sour cream


Combine all ingredients (except cilantro and toppings) in slow cooker and stir. Cook for 8 hours on low or 4 hours on high. Remove chicken breasts from soup and shred. Return to soup, add cilantro and stir to combine. Serve with tortilla strips, shredded cheese, avocado, and a dollop of sour cream. Please to enjoy!

Click here for Roasted Green Chile

Click here for Chimayo Pure Red Chile powder

Click here for Roasted Corn & Black Bean salsa

Explore more