I am from Southern California and have always loved me some good Mexican food.  Now that I live here in Utah, authentic Mexican food is harder to find.

I don’t really know how “authentic” this Spicy Chicken Tortilla Soup is but it sure makes me feel like I’m at home in Southern California surrounded by all of my favorite Mexican restaurants.

Another thing that I love about this soup is that you can make it as mild or as spicy as you would like.  Me?  I like more of a mild spicy flavor.  My husband? He wants to burn his nose hairs off.  It’s all up to you!

But no matter how spicy you make it, I know that you are going to want to keep this recipe close to your el corazon (heart) because you are going to love it so much!

How much do I love it?  It is one of my favorite recipes that I have and I could eat it EVERY.SINGLE.DAY.

It’s that good.

Oh and did I mention that this soup is made in your crockpot?

Yeah, baby.

I love my  crockpot and this is the one that I love!

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Spicy Chicken Tortilla Soup Recipe

Course Main

Author Made From Pinterest

Ingredients

Soup

• 1 pound chicken shredded
• 1 15 oz can crushed tomatoes
• 1 small can enchilada sauce
• 1 medium onion
• 1 4 oz can chopped chilies
• 2 cloves garlic minced
• 2 cups water
• 14 oz chicken broth
• 1 15 oz can whole corn
• 1 15 oz can black beans drained
• 1 tsp cumin
• 1 tsp chili powder - More if desired for a spicier soup
• 1/4 bay leaf crushed
• 1 tsp cilantro

Toppings

• Crunched tortilla chips
• Sour Cream
• Grated Cheddar Cheese

Instructions

• Combine all ingredients and cook in a crockpot on low for 6-8 hours or on high for 3-4 hours.
• Serve with crunched tortilla chips, sour cream and grated cheese

Notes

I ALWAYS double this recipe!

This awesome post has been shared with Living Well Spending Less!

The post Spicy Chicken Tortilla Soup Recipe appeared first on TGIF - This Grandma is Fun.

Thank you to Epicurious because this pin rocks!

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Homemade Tortillas

Author adapted from Epicurious

Ingredients

• 2 cups all purpose flour
• 1 teaspoon salt
• 1/4 cup lard
• 1 Tablespoon vegetable oil
• 1/2 cup warm water

Instructions

• Mix salt and flour together.
• Cut in lard and oil with a pastry cutter, fork, or two knives until the mixture resembles crumb or meal.
• Stir in warm water with a fork until a dough forms. Lightly flour your surface and knead the dough until smooth and elastic, about 4 minutes.
• Let sit for one hour. Or don't. I have done it both ways. I make a double batch and then while it is sitting I cook chicken, wash and prepare lettuce, grate cheese, make the pico...you get the idea. It is nice to let it rest, but if you are in a hurry, they taste great even if you skip it.
• Divide into 6-8 balls, depending on how thick you like your tortillas.
• Roll out one ball at a time using just enough flour to prevent sticking. To keep them round, start at the center and work your way up, then center and down. Rotate the tortilla one quarter turn and roll center up and center down. Repeat rotating each time until you have your desired size and thickness.
• Heat pan over medium low to low heat. Cook tortilla about 45 seconds each side.
• Tortilla will bubble and puff and get brown spots. Wrap cooked tortillas in a kitchen towel to keep from drying out and keep warm.
• Store in a ziplock bag and refrigerate or freeze.
• To reheat, warm in pan over low heat about 30 seconds each side.
• To add extra flavor, spread a small pat of lard in the pan before heating tortilla. Delicious!

Click on any of these pictures to see one of the recipes on our site that would be perfect with these Homemade Tortillas!

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