I love when I can make things in the crockpot and this is perfect to welcome in that cooler Fall weather. Hubby is picky when it comes to anything close to a tortilla soup, but this one packs a lot of flavor and he loved it. I used a smoked chicken we had frozen from the summer time, but I think a roasted chicken would do good to give it that extra flavor. We’ll be making this one again for sure.
In a skillet, heat the olive oil over medium heat, and sauté’ the onions until they are tender.
*Most of the recipes that I found online called for one or two cups of masa harina to thicken the soup. The store I was shopping in didn’t carry that, so I got the brilliant idea to just chop up some corn tortillas and let them dissolve in the soup. it worked perfectly, and gave the soup great flavor…just like chicken enchiladas!
**Chili’s chicken enchilada soup doesn’t have corn in it, but it’s delicious in this, amplifying the corny flavor of the tortillas. You could even go crazy and also add a can or two of black beans. That would be yummy, too.