Sunday, January 27, 2013

Slow Cooker Chicken Tortilla Soup

Baby, it's cold outside, so what better excuse to make some yummy soup in my crockpot! If you haven't invested yet in a slow cooker, let me tell you, it's worth it, so do it. What is easier than throwing a bunch of ingredients in a huge pot and letting them simmer all day? Not only do all the ingredients really have time to develop, it makes your house smell amazing and it's super easy!

I was craving chicken tortilla soup, and I have never made it, so I thought it would try something new and fun! This recipe is healthy and delicious, so enjoy.

Slow Cooker Chicken Tortilla Soup

Adapted from a recipe found on sparkrecipes.com

Ingredients

  • 3 raw boneless, skinless chicken breasts
  • 1 (15 ounce) can no-salt added tomatoes
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion (I sliced in half so I can easily remove from soup since I don't like onions. You can chop and leave in if you like onions)
  • 2 TBSP minced garlic
  • 2 cups water
  • 1 TBSP cumin
  • 1 TBSP chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10-ounce) package frozen corn
  • 1 (14 ounce) can of black beans (drained and rinsed)
  • Corn tortillas if you want to make some for topping

Directions

  • Combine all the ingredients (except the corn and black beans) in a large slow cooker. Stir to combine.
  • Cook on high for 4-6 hours or low 6-8 for hours.
  • When there is an hour left on the slow cooker, add frozen corn and rinsed black beans.

  • When cooking is complete, remove chicken from soup and shred. 

  • Return to soup and stir. 


Additional Topping

  • With 15 minutes to go, I sliced up some corn tortillas into strips. 

  • Put some olive oil on a plate and rub each strip in the oil. Cook in the oven at 325 degrees Farenheit for 10-15 minutes (until crispy). 

  • Top your soup with the tortilla chips, lowfat sour cream, or any other toppings that you desire!



Hope you enjoy! 

xoxo,
Amy


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