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Wednesday, October 18, 2017

Crock Pot Chicken Tortilla Soup

Fall is definitely here and what a great way to enjoy it with different Crockpot soups! This chicken tortilla soup is a delicious one, I love to mix in with my soup line-ups every now and then! This Crockpot Chicken Tortilla Soup recipe is definitely one you will want add to your dinner menu rotation.


A little spice and Mexican flavors combined together to make this crock pot soup delicious!


Delicious with and without additional toppings!


With fall season brings harvest. For my family that means pumpkin harvest and I help my dad and brother by running the grain cart. We are also a busy family with sports for the kids, so any kind of meal on the crock pot is super helpful for having dinner ready when we get home from a busy day.



Crockpot Chicken Tortilla Soup

Ingredients: 
 4 1/2 cups low sodium chicken broth (2 1/2 -12 oz cans)
1 can petite diced tomatoes
1 cup chopped onion
1 Tbsp minced garlic
2 tsp ground cumin
3/4 tsp paprika
1 Tbsp chili powder
1 1/2 lbs boneless skinless chicken breasts
1 can black beans, drained and rinsed
1 cup frozen corn
1/4 cup chopped fresh cilantro
salt and pepper, to taste

When serving:
Tortilla strips or tortilla chips
Shredded cheddar cheese
Sour cream

Directions: 
Add the chicken broth, canned tomatoes, onion, garlic, cumin, paprika, chili powder, corn, black beans, salt and pepper all together in a crock pot and whisk together so the mixture is well blended. Then add the raw chicken breasts into the crock pot and cover with the lid. Cook on low for 8 hours. Remove the chicken breasts and shred, then add the shredded chicken back into the crock pot along with the cilantro. Stir together well. Serve warm with shredded cheese, tortilla strips, and sour cream.

For additional flavors, add guacamole, avocado, diced tomatoes, hot sauce, etc. for your liking.


PRINTABLE RECIPE HERE




So warm up this fall during dinner with a nice delicious bowl of Crock Pot Chicken Tortilla Soup!












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