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Crockpot Mexican Chicken Tortilla Soup Recipe

crockpot-chicken-tortilla-soup

Crockpot Mexican Chicken Tortilla Soup

Jamie here, if you’ve been looking for yummy crockpot recipes to make the busy nights go more smoothly – here’s one of my family’s favorites!

This Crockpot Mexican Chicken Tortilla Soup recipe is so darn good – warm, filling, bursting with flavor and textures – with great chunks of chicken.

It’s a very hardy, filling soup (you could almost call it a gumbo) and best of all – it involves no “cream soups”!  Now being a Southern girl, I always have cream soups in my pantry – however, we’re trying to eat a little lighter and this soup doesn’t need them at all. ;)

Here’s how to make this delicious soup – but if you scroll down to the bottom – you can see the more orderly, printable version as well :)  This takes 3-4 hours in the slow cooker on high or 6-8 hours on low.

Ingredients:

  • 2-3 chicken breasts
  • 2 cans black beans, drained (Chili, Kidney or Great Northern beans are also fine!)
  • 2 cans Ro-Tel
  • 1 can corn
  • 1 10 oz can tomato sauce
  • 1 package taco seasoning
  • 1 can chicken broth (or 1 cup water and boullion)
  • 1/2 – 1 whole onion, diced
  • Corn Tortillas
  • Cilantro
  • Lime

Get 2 or 3 boneless skinless chicken breasts out of the fridge or freezer, place them in the bottom of your crock pot and turn it on high. (frozen works just fine and will get done in plenty of time – that’s what I used)   Now dice up half a red onion and add it to the slow cooker.  If you like more onion – use a whole one by all means, my family just doesn’t care for lots of onion.

Next, add two cans of black beans (drained), two cans of Ro-Tel, one can of tomato sauce, and one can of Mexi-corn (although regular corn is fine, as is a cup of frozen corn).

See how easy going this recipe is so far?  It’s all – “Sure that’ll work!”  And  “Yeah, why not!”  That’s the kind of recipe that’s a keeper – because it means it’s truly adaptable :)

Now that your chicken and canned goods are all getting acquainted, add one can of chicken stock (or a cup of water and a cube of boullion).  Last but not least, stir in 1 packet of taco seasoning.  If you like a little more kick – doctor it up with an extra sprinkle of cumin or cayenne.

To give this soup a fresh taste – add a handful of chopped cilantro.  I promise this makes a world of difference in this soup not tasting “canned”.

After 3 hours, pull out the chicken and cut/shred it into bite-size chunks (don’t shred it too small, or it will mush together too much with the rest of the soup, texture-wise). Put the chicken back in and cook for the last hour.

tortillasoup-crockpot

During the last hour - you can optionally add in some strips of corn tortillas.  I used my pizza cutter and zipped through 3 tortillas to make a couple handfuls of strips to add to the crockpot.  This helped thicken the soup a little and served as a kind of “noodle”.

Serve with shredded cheese and a squeeze of lime juice, you can add a little extra cilantro to make it extra pretty.  You may also want to serve with sour cream or avocado slices.

lime-chips

During the last 15 minutes, why not make some easy crispy tortilla strips out of corn tortillas!  These make a great topper – like a festive take on soup and oyster crackers :)

Start by preheating the oven to 350.  Spray corn tortillas on both sides with cooking spray, squeeze lime juice on the top of each one and place back in a stack.  Using a pizza cutter or sharp knife, cut the whole stack into thin strips.  Lay strips out on a cookie sheet and sprinkle with sea salt. (or regular salt)  Bake for about 10 minutes or until lightly brown and crispy.  (They’ll crisp up even more as they cool)

Leftovers?
If you have leftovers – make this meal serve double duty by serving it over rice later in the week, or using it as filling for enchiladas!  (Check out my Easy Cheesy Enchiladas recipe here.  Simply skip all the steps involving the filling and substitute with this, plus cheese for the filling)

 

Crockpot Mexican Chicken Tortilla Soup Recip

Ingredients

  • 2-3 Boneless Skinless Chicken Breasts
  • 2 cans black beans
  • 2 cans Ro-Tel
  • 1 can corn
  • 1 can tomato sauce
  • 1 package taco seasoning
  • 1 can chicken broth (or 1 cup water and boullion)
  • 1/2 - 1 whole onion
  • Corn Tortillas
  • Cilantro
  • Lime

Instructions

  1. Put 2-3 boneless skinless chicken breasts in the bottom of your crock pot and turn it on high.
  2. Add all cans and taco seasoning
  3. Add 1/2 diced onion (or more if you wish)
  4. Toss in a handful of chopped cilantro
  5. After 3 hours, pull out the chicken and cut/shred it into bite-size chunks, then return to crockpot
  6. Optinoal: Add strips of corn tortillas for thickening and noodles
  7. Serve with shredded cheese and a squeeze of lime juice, maybe a little extra cilantro to make it extra pretty. Also sour cream or avocado slices make a nice finishing touch.
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