This soup is packed full of flavor, creamy texture from avocado, and has a fun crunch from the tortilla chips. The reason I call this Sorta tortilla soup is because it's not like your traditional. I actually made up this recipe when I was living in the dorms in college and had limited food and spice options, but it ended up turning out so good it became one of my favorite soup recipes. There is no chili seasoning in this recipe, so if spice isn't your thing, this recipe is for you!
You will need shredded chicken for this recipe, I like to make mine the day before in the crock pot. You will also need chicken broth, great norther beans, tomato sauce, and the key ingredient that makes this "sorta" tortilla soup, Chef Paul's Seafood Magic seasoning (trust me on this one).
The toppings are also important for this soup, you will need crushed tortilla chips of course, and diced avocado pieces.
Simmer everything except your toppings for about 10 minutes, then serve.
Top with your avocado and crushed tortilla chips. Tip: add just a few chips at a time if you want them to stay crunchy!
Ingredients 2-3 large chicken breasts cooked and shredded
32 ounces low sodium chicken broth
4 cups water
2 cans great northern beans drained and rinsed
8 ounce can tomato sauce
1 tsp salt
1 tsp Chef Paul's seafood magic seasoning
Toppings 1 avocado diced Crushed tortilla chips
Directions
Start by adding your chicken breasts to a slow cooker with one cup of chicken broth or water and seasoned with salt and pepper. Cook on low for about 4-6 hours, or until tender and able to shred.
Shred your chicken roughly with two forks or with a hand mixer, this cooking hack it a major time saver. Set aside.
Now drain and rinse beans with a fine mesh strainer.
In a large pot on high heat, add your broth, water, seasoning, salt, and tomato sauce. Give it a good stir. Then add your chicken and beans and bring the soup to a boil. Turn down the heat and simmer for about 10 minutes.
While that cooks, cut up an avocado into small pieces and roughly crush up some tortilla chips.
Top your soup with avocado pieces and crushed tortilla chips (tip: add only a few chips at a time if you like them crunchy).
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