Crock Pot Chicken Tortilla Soup

So full of robust flavor, the family will never know how healthy Tortilla Soup really is.

Perfect by itself or with a sandwich.

Tips

The chicken can be cooked in the crockpot and either shredded or diced.  You can also used cooked chicken.  You can also add more if you like.

Make this soup as spicy as you like... add more spices or add a chopped jalapena pepper or more canned green chilies.

You can use any brand canned tomatoes you prefer, Rotel canned tomatoes provide even more zip.

The quantity of black beans is 1 or 2 cans... we like black beans, so I add 2 cans.. you can add less if you prefer,

If you don't want to do the corn tortilla garnish.. you can sub crushed tortilla chips, just rough crush some and sprinkle them on top of the soup.

For a thicker soup you can add a small can of plain tomato sauce (not Italian) or tomato puree (about 1 cup) to the pot.

This soup is a delicious accompaniment to Smoked Turkey Quesadillas.

This is a great, easy to prepare supper that the whole family will love.

Recipe:  Crock Pot Chicken Tortilla Soup

You will need:

2-3 large boneless chicken breasts *See Tips
1 tbsp oil
1 onion, chopped
2 large garlic cloves, minced
2 tablespoons chili powder
2 tsp cumin
1 tsp salt
¼ tsp pepper
1 tsp lime juice
1 ½ cups frozen corn or fresh corn.
2 cans (14.5 oz) Del Monte Diced Tomatoes with Zesty Mild Green Chilies
About 4 cups chicken broth
1-2 cans black beans, drained and rinsed
1 small can green chilies
1 small can plain tomato sauce (optional) *See Tips

Garnishes

4 corn tortillas * See Tips
Olive oil cooking spray
Chopped green onions
Chopped cilantro
Grated Monterey Jack and /or Cheddar Cheese

All you need to do:

In a small skillet, sauté onion and garlic in oil until soft.  Put the sautéed onions and garlic in the crock pot.  Stir in chili powder, cumin, salt, pepper, lime juice, black beans, tomatoes and broth.  Cook on high for 4-5 hours or 8 hours on low. 

Note:   You can use either previously cooked chicken or cook raw chicken breasts in the soup.  If coking the chicken breasts in the soup, about an hour before the end of cooking, simply remove the chicken and dice or shred it and put it back into the pot.  If using previously cooked chicken, dice it and add it in the last hour of cooking.

Stir in corn, cilantro in the last hour of cooking.  Adjust seasonings to taste.

To crisp tortillas:

Preheat oven to 400 degrees.

Spray both sides of the corn tortillas with cooking spray oil. Cut tortillas into fairly thin strips and spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes.

Ladle soup into bowls garnish with grated cheese, chopped green onion and tortilla strips.