Super-easy and delicious, this crock pot chicken tortilla soup is filled with flavor. Chock-full of healthy ingredients, this tasty soup, makes a great warming meal.
Normally I would start with my own recipe. I have a great stove top version, but it wouldn’t scale down well, so I needed to look around. I ended up at The Skinny Fork as an inspiration recipe. Not quite what I wanted but a great starting point. Add a little this, take out some of that, um done.
Very nice but not quite up to my stove top version which gives you some extra great taste from the fond from the stove top cooking.
Notes: This is soup so put in what you want or have and it will be good.
Here is what you need. Vary to your taste.
Chop one medium onion and a couple of celery stalks.
Mix veggies in a crock pot with one 10 oz can RoTel (Diced Tomatoes with Green Chilies), one 14 oz can diced tomatoes, 1 cup frozen corn or 1 can corn (drained), one 14.5 oz can black beans rinsed, 2 cloves crushed garlic, two 14 oz cans lower sodium chicken broth, 1 tsp cumin, 1 tsp chili powder,1 tsp salt, 1/2 tsp pepper, 1/4 tsp cayenne pepper (optional). Mix this all together in the crock pot. This will not fit in a smaller crock pot so use a 6 quart.
Trim and cut two medium skinless boneless chicken breast into bite size pieces. Add to the pot.
Cook for 6 hours on low.
While soup is cooking, make some tortilla strips for topping. Preheat oven to 375. Thinly slice up a couple of tortillas.
Spread the tortilla strips in a baking pan, give a light spray of PAM and bake until golden brown. About 10-15 minutes. This will vary some by your tortillas and the oven so watch it.
June 28, 2016