Crock Pot Chicken Tortilla Soup

Here I am posting another soup recipe.  We love this one, too!

 

Crockpot Chicken Tortilla Soup

  • 3 boneless skinless chicken breasts
  • 1 can of tomatoes (diced/stewed)
  • 1 can enchilada sauce (med/mild)
  • 1/2 C. diced onions
  • 1 chopped jalapeno (or any hot pepper…to your taste) OR  1- 4 oz. can diced chili peppers (if you want it milder)
  • 2-3 garlic cloves
  • 4 C. chicken broth
  • 1 t. cumin
  • 1 T. chili powder
  • 1/2 t. salt
  • 1/4 t. pepper
  • 1 bay leaf
  • 1 C. black beans
  • 10 oz. package frozen corn
  • 6 corn tortillas
  • 1 T. olive oil

*optional extras for garnish:  lime juice, cilantro, diced avocado, shredded cheese, sour cream

Directions

  1. Place chicken, tomatoes, enchilada sauce, onion, hot pepper/green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. *Sometimes I put the chicken in frozen, in that case I add a little time.  During the last 30-60 minutes (when you get home from work) shred chicken, then add corn and beans (rinsed and drained).
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
  5. Serve with garnishes of choice.  Enjoy!

21 Day Fix containers: (1/5 cup serving)

1/2 RED 1/2 GREEN 1/2 YELLOW *Don’t forget to count the toppings!

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