Crockpot Chicken Tortilla Soup
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…
Ingredients
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 carrots
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
Preparation:
Cut up carrots, celery, chili, and any other vegetables you want to add, into bite size pieces.
Cooking:
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.
Serving Suggestion:
Sprinkle cheddar cheese, crumbled tortilla chips and fresh avocado on top.
Enjoy!
Carolyn 🙂