Wednesday, February 22, 2017

Crock-Pot Chicken Tortilla Soup

It is the tail end of winter here in Texas, which means very little considering we have been seeing 75-80 degree weather for several weeks. However, we are lucky enough to get a few spurts of cold weather here and there. These cold spurts make for fun meal planning because I like to make my husband a good dinner but when it is hot he does not want soup on the menu. This week we were lucky enough to get a good rainy cloudy couple of days that brought the temperature down just enough that I was able to sneak in of one of my favorite soups!

Chicken Tortilla soup is delicious and is actually quite easy to make with the right recipe, plus if you have a cold a little pepper and chili can clear out those sinuses while filling your tummy. 


1 boneless skin-less chicken breast
1 14.5oz can petit diced tomatoes
1 15.5 oz can black beans
1 10oz can green chile enchilada sauce
1 4oz can chopped green chilies
1 10oz bag of Steamfresh corn
1 small onion chopped
1tablespoon Garlic salt
2 tablespoons Caldo de Tomate
1/2 tablespoon Cayenne pepper
2 tablespoons Chili powder
4 cups of water
Shredded taco cheese
Tortilla chips

I used my 2 quart Crock-Pot for the soup because it would be too warm for us to have soup again the next day. When it is cold I bring out my 8 quart Crock-Pot and scale the recipe up because this soup is a leftover favorite.

Place your chicken at the bottom of your Crock-Pot.

Dice your onion and drain the black beans before adding to the Crock-Pot.
Next, add corn, tomatoes, chopped green chilies, and enchilada sauce.

Now to season your soup! Add 2 tablespoons of garlic salt.

 2 tablespoons chili powder.

1 teaspoon cayenne pepper (more or less to taste)

 3 tablespoons Caldo de Tomate

Add the water and stir the ingredients making sure to keep the chicken at the bottom of the pot. 
Cook on high for 6 hours.

At 6 hours of cook time take out the chicken breast and shred it with a fork. It will be very tender and shred easily, add the chicken back into the Crock-Pot and let cook for another 10 minutes. 

This soup tastes and smells amazing and is even better with cheddar-jack cheese and tortilla chips! The Hubby usually enjoys 2 bowls before he can stop himself. So the next time you find yourself needing something warm and comforting throw this in the Crock-Pot, I promise it will not disappoint!

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