• Chicken Tortilla Soup

    Boy oh boy did this turn out yummy! And easy peasy! All you need is 20 minutes of prep time and 6 hours to let the magic happen in the croc-pot while you go about your day. Here are the details:


    1 pound boneless, skinless chicken breasts, cut into cubes
    1 (10 ounce) can enchilada sauce
    3 fresh Roma or Vine-Ripened tomatoes, cut into small cubes
    1 red bell pepper, sliced into cubes
    2 cloves garlic, minced
    2 cups water
    1 (14.5 ounce) can reduced-sodium chicken broth
    1 teaspoon cumin
    1 teaspoon chili powder
    1 teaspoon salt
    1/4 teaspoon black pepper
    1 (10 ounce) package frozen corn
    1 tablespoon chopped cilantro
    1 tablespoon Tapatio (for a spicy kick)

    Shredded cheddar Cheese
    Diced avocado
    Tortilla strips (I used the packaged ready to use variety, but you can easily make your own with an oven, cooking spray, and a few corn tortillas)


    Prepare all ingredients and place into large crock-pot. Set on low heat for 6 hours, stirring once every couple of hours. When chicken is tender, soup is ready! Spoon out into soup bowls, top with shredded cheddar cheese, avocado, and tortilla strips and enjoy!

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