This cooler weather has me craving some soup, I don’t know about you.
Since I made tortillas last week, it immediately popped into my mind to make a tortilla soup.
The tortillas crisped up perfectly (I actually may have liked the crispy little tortilla bits more than the regular tortillas).
The soup was slightly spicy with a great flavor.
Plus I swapped beans for roasted peppers.
I LOVE roasted peppers. And I was super geeked when they turned out perfectly. Needless to say I will be featuring a separate piece on making roast peppers and what to do with them.
I love crock pots! They are easy to just put everything in and let them cook. Or to warm them.
This soup made plenty and we enjoyed some Sunday before some football.
Nothing beats soup on a crisp Fall day!
Crispy Tortilla Soup
- 1-2 Spicy Tortillas
- 64 oz. chicken broth
- 14.5 oz. fire roasted tomatoes
- 2 roasted peppers, diced
- 1/2 lb- 1 lb. chicken, shredded
- 2 cloves minced garlic
- 1 onion, diced
- 1 tsp paprika
- 2 tsp chili powder
- 3 tsp cumin
- Optional Toppings: Avocado, Sour Cream, Green Onions, Cilantro