I love that fall is making it’s way back! It is my favorite season of the year. I also love that the cooler temps are perfect for a warm bowl of Chicken Tortilla Soup! My kids are not big bean fans, but they actually LOVED this soup. Maybe it had something to do with the homemade tortilla chip!
Crockpot Chicken Tortilla Soup serves 8
3 chicken breasts
1 (15 oz) diced tomatoes, drained (I used 3 roma tomatoes and just chopped)
1 1/2 cups Homemade Enchilada Sauce, if using canned make sure it has NO sugar added or MSG!
1 medium onion, chopped
2 cloves garlic, minced
1 32 oz carton of low sodium chicken broth
1 cup water
1 tsp cumin
1 tsp chili powder
1 tsp sea salt
1 (12 oz bag) frozen corn, no sugar added
2 T. fresh Cilantro, chopped
1 (14.5 oz) can black beans, rinsed
7-10 corn tortillas
Place all the ingredients except the olive oil and corn tortillas in the crockpot. (I used frozen chicken breast without thawing) Stir and cover. Cook on low for 6-8 hours, until the chicken easily shreds with a fork. In the last hour of cooking shred the chicken and place back in the crockpot. Preheat the oven to 400 degrees. Line a pan with foil. Brush the tortillas with olive oil on both sides and cut into strips. Sprinkle with sea salt. Bake for 7-10 minutes until golden brown and crisp.
You can garnish your soup with shredded cheese, avocado, or a dollop of greek yogurt.
To make it into a freezer meal, just place the soup in ziplock bags once cooked. Lay flat and freeze. Then just thaw and place in the crockpot to reheat! I find that it actually had more flavor the second day!
21 day fix: 1 1/2 cup servings: 1 red, 1 green, 1 yellow, (if you use cheese or avocado add 1 blue)