It probably seems like most of the food that I make comes out of the crockpot, doesn’t it? Well that’s because the crockpot makes things SO DARN EASY and I very rarely make something in the crockpot that I don’t love. Crockpot recipes are the best in my opinion. Dump a bunch of things in, turn it on and walk away… walk away all day if you want!
This chicken tortilla soup has a really nice kick to it because it has a can of diced green chilis in it. If you don’t want your soup spicy, or only want a little spice, you can adjust the amount of chilis.
You can garnish this soup in so many ways. I topped it with shredded cheddar and pre-made tortilla strips. You can find these tortilla strips at the grocery store in the salad dressing aisle by the croutons. They are awesome. OR, if you want to make your own tortilla strips you could coat a few tortillas in olive oil, slice them into thin strips and bake them on a cookie sheet for about 10 minutes, or until crispy. OR, you could just crumble up tortilla chips. Same difference in my book!
You could also garnish with lime juice, a dallop of sour cream, a scoop of guacamole and/or a few slices of fresh avocado. Up to you!!
- 2 cooked and shredded chicken breasts (I cooked my chicken in a crockpot with a can of diced tomatoes 3 hours on high.)
- 1 can diced tomatoes
- 1 can southwestern corn (bell pepper and corn mix)
- 1 can black beans, drained
- 1 can diced mild chilies
- 2 cups chicken broth
- 2 cups water
- 1 can enchilada sauce
- 2 T minced garlic
- 1 t chili powder
- 1 t salt
- 1/4 t black pepper
1) Add everything into the crockpot in order listed. Stir to combine. Cook in your crockpot on low for 4 hours of high for 2. Serves 8.