Crockpot Chicken Tortilla Soup Recipe

Crockpot Chicken Tortilla Soup Recipe

I hope no one in the south blew away yesterday, that wind was crazy right?

When it’s this cold and blustery out, about all I can think about is soup. We have a go to chicken tortilla soup recipe for when its cold, for when we have a busy week, for when the day of the week ends in ‘y,’ what I’m saying is that we pretty much don’t need an excuse to make this. It is quick, it is easy, it is healthy.

This soup simmers all day in the crockpot and beckons you over to it as you come in the door at the end of the day. It has opportunities for toppings, which is always fun, and there are also vegetarian and leftover chicken versions. If you don’t own a crockpot, I would highly recommend purchasing one. Crockpots are not very expensive and you should get more then your money’s worth out of it if you are someone that is busy during the day and loves the idea of coming home to a meal already cooked and ready to eat. It’s almost like having a personal chef at home if you ignore the part where you are the one that puts everything in the crockpot yourself in the morning.

So this chicken tortilla soup recipe is adapted from one my mother in-law received from a friend that she used to work with. We have no idea the origin, if anyone knows where it’s from, let me know and I will give credit where credit is due.

Ingredients:

  • 1lb raw chicken breast or thighs
  • 1 medium yellow onion chopped
  • 3 large cloves garlic
  • 1 14 oz can diced tomatoes with liquid
  • 1 14 oz can low sodium black beans drained and rinsed
  • 1 4 oz can green chilies (found in the international section of your grocery)
  • ¾ cup frozen corn
  • ½ bunch fresh cilantro chopped
  • 1 ½ tsp cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • 1 tsp lemon juice (fresh or bottled)
  • 2 cups chicken stock or broth
  • 1 ¾  cups water

Dump everything in the crockpot and stir it up. Cook it on high for 6-8 hours until your chicken is cooked through and you can break it up into pieces by jabbing it with your stirring spoon. Top it with avocado, shredded cheese (we like jalepeno jack), corn tortilla chips crumbled up.

Often we make a vegetarian version of this and I use an extra can of black beans instead of adding the chicken and I used vegetable broth or stock instead of chicken broth or stock. You can cook it on low for 8 hours or on high for 4 hours.

Sometimes we also have leftover rotisserie or cooked chicken that we need to use up and I will use that in the recipe instead, follow all of the same directions but cook on low for 8 hours or high for 4 hours.

Looking for more healthy and easy soup recipes? Click here for a black bean soup that couldn't be easier or more delicious!

 

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