crock pot

Chicken Tortilla Soup 2

Posted by Elaine Smith on
It sure feels like Fall has fallen upon the PNW. The past two mornings have felt damp and chilly compared to the 80-90 degree weather of the week prior. Yesterday had me craving some yummy soup, so I went to Pinterest where I had been saving several new soup recipes to try. I choose this one and boy am I glad I did!

The prep time on this one is very quick! It’s mostly opening cans, dumping, measuring seasonings, and chopping an onion. Easy!! Read the steps carefully, I made the mistake of putting the black beans in from the start instead of just during the last 30 minutes. Didn’t change the taste…just lost a few of them in the process ;).

The recipe calls for 2 1/2 pounds of chicken. I put in two large breasts which is usually the amount I put into crock pot soups and that amount seems just right.
I added chopped avocado, monterey jack, a few corn chips, and a dollop of sour cream to my bowl. It was so yummy that I had a second bowl without the sour cream and preferred it that way better! I’m a big sour cream fan but I think this soup is better without it! Healthier, too!!
This is the second chicken tortilla soup recipe (here’s a link to the first one) I’ve blogged. Each have their own distinct flavor and combination of ingredients. The first has more of a chicken flavor base with lots of peppery flavor. This one has more of a mexican-tomatoey (how’s that for a new word!) taste with a hint of lime! I love them both!!
Happy Crocking!
xoxo

Slow Cooker Chicken Tortilla Soup

Prep Time: 15 minutes
Cook Time: 6 hours

Yield: About 5 servings

Ingredients

2 1/2 (14.5 oz) cans low-sodium chicken broth or 1 carton
1 (14.5 oz) can petite diced tomatoes
3/4 cup finely chopped yellow onion
4 cloves garlic, pressed through a garlic crusher
2 1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro

For serving:
Tortilla strips or tortilla chips
Shredded cheddar or monterey jack cheese
Diced avocado, diced roma tomatoes, sour cream (optional)

Directions
Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.

Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
Serve warm with tortilla strips and cheese and other optional ingredients.
Recipe source: Cooking Classy

Leave a comment