Crock-Pot Chicken Tortilla Soup

Hey y’all! Hope you’re having a great week so far.

It’s winter and most days are cold which makes great days for soup.

I wanted to share this great recipe for Crock-pot Chicken Tortilla Soup. It’s SO easy and delicious.

Here’s what you need:

1 lb. chicken breasts {3-4 breasts}

1 can diced tomatoes

1 can enchilada sauce {I use the mild green chili sauce}

1 medium onion, chopped

1 {4 oz.} can diced green chili peppers

2 tsp. minced garlic

2 cups water

1 {14 1/2 oz.} can chicken broth

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1/4 tsp. black pepper

1 {10 oz.} package frozen corn

1 Tbsp. chopped cilantro

1. Place the chicken {mine was still frozen} and next 6 ingredients in your crock-pot.

2. Add water, chicken broth, and season with cumin, chili powder, salt, and pepper. Stir in corn and cilantro.

3. Cover and cook on LOW for 6-8 hours. {If you put your chicken in frozen, make sure it gets cooked all the way.} Before serving, I like to take my chicken out, shred it with two forks, and put it back in the soup.

4. Serve in big bowls. Garnish with cilantro. You can add other things that you’d like to spice it up to your liking: sour cream, cheese, salsa, tortilla chips {I really like the Hint of Lime flavored ones}. It’s fun to set up a little condiments bar so people can add things they want.

5. Serve with quesadillas or our favorite jalapeño cornbread.

Thanks for stopping by. Y’all come back now!

S~