Tortilla Soup Recipe
This soup is something that I cook for dinner a lot. Thanks to my crockpot, I can put it together in a few minutes when I get home from work in the morning, let it cook all day while I sleep, and then wake up to delicious soup in the evening. Tim loves it too, so that’s even better. I don’t always use the same ingredients, but here’s the basic recipe:
Step 1: The ingredients
Gather all the ingredients that will be mixed together in the crockpot:
2 32-oz. cartons of chicken broth
2-3 cans of beans, any kind
1 can Trader Joe’s refried beans with jalapeños
(You don’t HAVE to shop at trader joe’s to make this tortilla soup good. But, I left it out this time, and the soup just wasn’t as good. It makes it a little spicier and it makes the broth a little thicker. Tim agrees, this ingredient really does make a difference)
1 large can hominy
1 cup frozen corn
1 large jar (24 oz) salsa, any kind
Step 2: Mixing it all together
Pour in the chicken broth:
Rinse and add beans:
(Also, add the refried beans with jalapeño if you’ve got it!)
Rinse and add hominy:
Add entire jar of salsa:
Step 3: Let it cook
This is the easiest step. Set your crockpot somewhere around medium heat, and let it cook as long as you want. All the ingredients are cooked, but the longer you let them simmer, the more the flavors will mix together. I usually make it in the morning and let it simmer all day long.
Step 4: Add the toppings
This soup is just not complete without the toppings:
Shredded Cheese (I could live without this topping)
Avocado- not pictured here because Tim is allergic to it, but it would be a delicious addition to the toppings!
We were too hungry (meaning that Tim was putting the toppings on too fast) for me to get pictures of each one, but I’m sure that you get the idea.