I found this dee-lish Crockpot Chicken Tortilla Soup recipe at a friend of a friend's blog
here. I am a huge fan of any healthy, hearty meal that can be cooked and cleaned in the morning time. Don't be fooled by all of the ingredients it really
is super easy to make. I made sure to plan a chicken dish for the night before so that I would have 3 pre-cooked chicken breasts ready to go. And
voila bon appetit!
Crockpot Tip: Inevitably, with any crockpot recipe I have ever made I conclude that you have to add seasoning about 30-45 minutes prior to serving. I added garlic powder, pepper and paprika to taste towards the end of cooking. AND I always think of any recipe's garlic recommendations as just that - a recommendation. In the Terveen house 2 garlic cloves would never be enough for a whole crockpot...just sayin'.
Ingredients
Soup
3 shredded, cooked chicken breasts
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 red bell pepper, seeded and sliced
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can pinto beans, drained
2 cloves garlic, minced
2 cups water
3 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
Toppings
Fresh Lime juice
Jalapeno Jack cheese, grated
Avocado
Directions
Place chicken, tomatoes, enchilada sauce, onion, bell pepper, green chiles, pinto beans and garlic into a slow cooker.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
Stir in corn and cilantro.
Cover, and cook on LOW setting for 6 hours or on HIGH setting for 3 to 4 hours.
Top with lime juice, tortilla strips, grated cheese and avocado.
Serve with grilled quesadillas.
ENJOY!
