Crockpot Chicken Tortilla Soup

Fix it and Forget it. My style! When you’re a young professional with a busy schedule, you live for fast, easy, and hopefully healthy meals. Subway gets old and eating out is expensive. That’s where the crockpot can become a lifesaver.

Crockpot Chicken Tortilla Soup

I made this Chicken Tortilla Soup for my latest book club. I love the whole “everyone in the pool” style of cooking. You almost can’t go wrong. I haven’t screwed up a crockpot meal yet! And that’s really saying something! Some might say the “can” method of cooking is cheating. By that, I mean using more canned items than freshly chopped veggies. But sometimes it’s just more economical, and lets call it like it is: sometimes you just don’t have the time. On this day, I was juggling several courses and in the end, no one could tell the difference: Success!

I trimmed the brown skin off the chicken before I added to the soup

INGREDIENTS:

1 Chicken Breast, cooked and diced
1 15 oz can Diced Tomatoes
1 4 oz can of diced chilies (heat depends on your taste)
1 small onion chopped
1 large garlic clove minced
1 10 oz can enchilada sauce
1 15 oz Can Chicken Broth
2 cups water
1 15 oz can of black beans
1 package of frozen corn
Chopped Cilantro ( I like a lot so one decent handful)
1 teaspoon cumin
1 teaspoon chili powder

Toppings:
Lime Wedges
Diced Avocado
Sour Cream
Homemade Tortilla Strips.

PREP:

Cook Chicken Through.

Add chicken to crockpot. Add all the other ingredients except the toppings. Cook on High 4-5 hours. Spoon into bowls and add toppings.

Enjoy!

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