This particular soup has become a staple at our house. It is filling and flavorful, chock full of beans, corn, tomatoes and chicken simmered in a mildly spicy red broth. It is also VERY easy and adaptable, depending on your personal taste. Take the basic recipe and alter it if you like more or less heat, add chilies if you prefer, leave out the beans, make it your own, but you certainly can't go wrong! It is a cinch to put in the crock pot in the morning and will welcome you with delicious aromas when you walk in the door. Who doesn't like that?
You can also experiment with toppings- we like to garnish ours with grated cheddar cheese, a dollop of sour cream and of course, tortilla strips, but avocado or fresh cilantro would be marvelous as well!
Crock-Pot Chicken Tortilla Soup
with my tweaks
serves about 6 main dish
1 lb chicken breast (if you have shredded chicken on hand, you can use it here, otherwise, follow directions below for deliciously moist chicken)
2 (15 oz) cans petite diced tomatoes
1 (15 oz) can low sodium black beans, drained (but not rinsed)
1 (10 oz) package frozen corn
1 (10 oz) can mild red enchilada sauce
1 medium onion, diced (about 1 cup)
3 cloves garlic, minced
1 cup water
2 (14.5 oz) cans low sodium chicken broth
1 tsp cumin
1 tsp chili pepper
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 bay leaf
Grated cheddar cheese
Lightly crushed tortilla chips
Fresh cilantro, chopped
Place all ingredients in crock-pot and stir to combine. Cover and cook on low 6 to 8 hours or on high 4 to 6 hours. If using whole uncooked chicken breasts, check after about 4 hours. If chicken breasts are cooked through, remove with slotted spoon and shred. Return shredded chicken to the crock-pot for the duration of the cooking time. Serve with toppings of choice.