Crockpot Chicken Tortilla Soup
It’s crockpot & soup weather again and I love it! I enjoy experimenting with crockpot recipes and came up with my own version of tortilla soup. This is a great soup to use up leftover chicken and vegetables you have in the fridge. I found that if you add more corn tortillas to the mixture than the 6 to 8 mentioned below then your broth will be thicker. This has a spicy kick to it, so omit the Anaheim chile pepper seeds if you prefer it on the mild side. This is my new favorite soup and I hope you like it. Here we go…
2-4 boneless, skinless chicken thighs or 2 boneless, skinless chicken breasts
1 32 oz. box of chicken broth
2 15 oz. cans of black beans – drained & rinsed
1 15 oz. can of diced tomatoes
4-5 Tbsp. fresh salsa
1 red onion – diced
3-4 celery stalks
1 Anaheim chile pepper (with seeds for added spiciness-optional)
6-8 corn tortillas – cut into squares
2-3 fresh garlic cloves – minced
1 Tbsp. cumin
Salt & Pepper as needed
Cut up carrots, celery, chili, and any other vegetables you want to add, into bite size pieces.
Add all ingredients into your crockpot and then add some water (if needed) to bring broth level almost to the top of your crockpot. Cover with lid and cook for 6-8 hours.
Sprinkle cheddar cheese, crumbled tortilla chips and fresh avocado on top.