Chicken Tortilla Soup
Throw that standard chicken noodle soup aside and spice things up with a hearty, Tex Mex chicken tortilla soup
Equipment
- 1 6+ quart slow cooker
Ingredients
- 1 lb boneless skinless chicken breast
- 1oz pack taco seasoning
- 1 7oz can chipotles in adobo sauce
- 10 oz (1can) red enchilada sauce
- 1 cup white onion diced
- ¾ cup red bell pepper seeded and diced
- ½ jalapeno seeded and diced
- 1 cup canned black beans drained and rinsed
- 1 cup frozen corn kernels
- ½ cup fresh cilantro minced
- 6 small corn tortillas sliced
- juice of ½ lime
- 6 cup chicken stock/broth
- sour cream For garnish
- crispy tortilla strips For garnish
- shredded cheese For garnish
- cilantro For garnish
- lime wedges For garnish
Instructions
- Set a crock pot to high.
- In the crockpot, add in chicken breasts. Season with a pack of taco seasoning. Add in the can of chipotles in adobo (slice them first if they are whole), and a can of enchilada sauce. Stir to combine and let it cook covered for 2 hours.
- Once the chicken is cooked through, use 2 forks to shred the chicken (or use a knife to slice or cube). Add back to the crock pot/
- To the crockpot, add the remaining ingredients (except the garnishes. I prefer to sauté my peppers and onions first, but this is optional.
- Stir to combine and place the lid back on. Cook for an additional 1-2 hours on high.
- To serve, garnish with shredded cheese, sour cream, avocado, crispy tortilla chips, a wedge of lime, or whatever toppings you prefer .