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Perhaps the best thing about this recipe is that you can throw the ingredients in the crockpot and walk away. Hours later, you come back to a warm bowl of delicious soup. This is a go-to recipe for me, especially when I know I will be working a lot.

Chicken Tortilla Soup

  • 1 pound boneless skinless chicken breast
  • 1 (15 ounce) can diced tomatoes (I used fire-roasted)
  • 1 (10 ounce) can red enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 box (32 ounce) chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (12 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • Tortilla strips, cheddar cheese, cilantro, lime, sour cream as desired for garnish

Place chicken, tomatoes, enchilada sauce, onion, green chilis, black beans and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Remove chicken breasts and shred the meat. Stir back into soup. Garnish as desired.

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