The Arctic cold front is blowing through Dallas today and it’s making me crave warm, autumnal things – cozy blankets, fall-scented candles, toasty beverages, and tortilla soup. My boss, Pam, passed on this recipe to me, and while I’ve made so many other delicious soups and chilis, this is the one I always revert back to, my very favorite. It’s so yummy and so dang easy. It’s the perfect workweek meal because James and I never get tired of serving up a hearty bowl of leftovers, and it’s a great dish to give to friends who have just had a baby/are going through a rough time/need their fridges stocked. Paired with tortilla chips and sour cream (and sometimes red wine or a Blood & Honey beer), it can’t be beat. I’ll admit that I like this soup so much that I’ll even make it in the summertime – gasp. It’s that good, y’all.
Pam’s Slow-Cooker Tortilla Soup
- 1 rotisserie chicken, chopped
- 1 box of chicken broth
- 2 cans of black beans
- 2 cans of ranch-style beans – I’ve learned that this is a regional treat that can’t be found everywhere. I will mail you some ranch-style beans if you ask me to because I think they make a huge impact on the flavor of this soup. If you can’t find them, pinto beans are a great substitute.
- 1 jar of your favorite salsa
- 1 can of cream of chicken soup
- 1 bag of frozen corn
- Place all ingredients in the crock pot. Yep, that’s it.
- Simmer on low for six hours or on high for four hours.
- Top with tortilla chips, grated cheese, sour cream, jalapeños, avocado – whatever you prefer – and serve.