Real Recipes From Real Home Cooks ®
Crock-pot Chicken Tortilla Soup
INGREDIENTS
•
6 cups of low-sodium vegetable broth [or chicken broth!]
•
1 cup canned crushed tomatoes
•
¼-1/2 cup tomatillo salsa verde
•
3 TBSP tomato paste
•
2 TBSP olive oil
•
3 cups black beans [cooked or canned]
•
1-2 cups pinto beans [cooked or canned]
•
3 boneless, skinless chicken breasts
•
4 small corn tortillas, torn into small pieces
•
2 small onions [approx 2 cups]
•
2 jalapenos [seeds and veins removed]
•
1 large bell pepper
•
juice of ½ a fresh lime
•
2-4 TBSP fresh cilantro
•
1 tsp chili powder
•
1 tsp garlic powder
•
1 tsp cumin
•
½ tsp cayenne pepper
•
salt, to taste [amount added will vary on sodium content of broth + tomatoes/beans]
•
shredded mexican cheese blend
•
crunchy tortilla chips
•
...plus add your favorites from the list below:
•
tons-o-toppings:
•
greek yogurt or sour cream [I add lime zest to mine for extra oomph!]
•
tortilla strips
•
chopped red onion
•
chopped green onion
•
fresh cilantro
•
sliced jalapenos [for fire and flair]
•
fresh pico de gallo [recipe]
•
fresh guacamole [recipe]
•
sliced avocado
•
For a brothier soup, keep a bit of extra vegetable or chicken broth on hand to add towards the end. I like my soup hearty and skipped the "soupy" soup this time around!
►
ADVERTISEMENT