Tasty Tuesday: Chicken Tortilla Soup


This is one of my go-to recipes for fall and winter months. It's healthy, filling, and you can use your crock pot! Is there anything better than coming home to a warm meal? Or if you stay at home, you could make this in the morning and spend the afternoon outside instead of scrambling to cook!

Ingredients

- 1.5 lbs chicken breasts, cut in half (or you can use pre-cooked rotisserie chicken)

- 1 tbsp olive oil

- 1/4 chopped onion (I like to use the pre-chopped frozen kind)

- 2 cloves chopped garlic

- a handful of copped cilantro

- 2 cans (14.5 oz each) diced tomatoes undrained

- 2 cans (10 oz each) enchilada sauce

- 1 can black beans undrained

- 1 package frozen corn

- 1 tbsp chili powder

- 1 tbsp cumin

I've had to sub chipotle pepper powder before and it worked great

- 1/4 cup heavy cream (this just makes it a bit creamy - you can easily skip this if you prefer a clearer broth soup)

- 1/2 cup shredded Mexican cheese

- garnish: crumbled tortilla chips, shredded cheese, cubed avocado, sour cream, cilantro

Directions

1. Brown chicken with oil. My Ninja crockpot has a 'stovetop' setting so I do it in the actual crock pot. You could also boil the chicken.

2. Add ALL the other ingredients except cream and cheese to crock pot. Cook on low for 2-3 hours.

3. Shred chicken and add cream and cheese. Give it a good stir.

4. Allow to cook for another 10 minutes so the cheese melts.

5. Serve and top with your choice of garnish!


Featured Posts
Recent Posts
Archive
Search By Tags
No tags yet.
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square