Homemade Crock Pot Chicken Tortilla Soup
From Semigourmet53 8 years agoIngredients
- 6 cups of low-sodium vegetable broth [or chicken broth!] shopping list
- 1 cup canned crushed tomatoes shopping list
- ¼ to ½ cup tomatillo salsa verde shopping list
- 3 Tablespoons tomato paste shopping list
- 2 Tablespoons olive oil shopping list
- 3 cups black beans [cooked or *canned] shopping list
- 1 to 2 cups pinto beans [cooked or canned] shopping list
- 3 boneless, skinless chicken breasts shopping list
- 4 small corn tortillas, torn into small pieces shopping list
- 2 small onions [approx 2 cups] shopping list
- 2 jalapenos [seeds and veins removed] (I actually used diced jarred jalapneos, with juices about 1 1/2 teaspoons) shopping list
- 1 large bell pepper shopping list
- Juice of ½ a fresh lime shopping list
- 2 to 4 TBSP fresh cilantro shopping list
- 1 teaspoon chili powder shopping list
- 1 teaspoon garlic powder shopping list
- 1 teaspoon cumin shopping list
- ½ tsp cayenne pepper (I actually forgot this and don't miss it) shopping list
- salt, to taste [amount added will vary on sodium content of broth + tomatoes/beans] shopping list
- shredded mexican cheese blend shopping list
- crunchy tortilla chips shopping list
- ...plus add your favorites from the list below: shopping list
- tons-o-toppings: shopping list
- greek yogurt or sour cream [I add lime zest to mine for extra oomph!] shopping list
- tortilla strips shopping list
- chopped red onion shopping list
- chopped green onion shopping list
- fresh cilantro shopping list
- sliced jalapenos [for fire and flair] shopping list
- fresh pico de gallo [recipe] shopping list
- fresh guacamole [recipe] shopping list
- sliced avocado shopping list
How to make it
- Essentially you're going to toss everything in and walk away, but because I like to explain the methods to my madness I'll go into a bit more detail for ya:
- 1. Turn your slow cooker to high and add broth, crushed tomatoes, tomato paste, tomatillo salsa, beans and chicken breasts, whole.
- 2. Next dice your bell pepper, jalapeno, and onion and tear your corn tortilla into small pieces before tossing them into the pot as well. The corn tortillas help the soup to thicken a bit and also act as noodles!
- 3. Add your seasonings, fresh cilantro, olive oil, and lime juice cover.
- 4. Within a few hours the chicken breasts should be juicy and perfectly cooked, if you happen to be around, feel free to scoop them out with tongs or a fork, place them on a cutting board, and chop each breast into six large pieces. Now it'll shred oh-so-easily! Use two forks to create pulled/shredded chicken and add it back to your slow cooker. If you aren't home yet you can complete this step once you return. No worries!
- 5. The soup will simmer away on high for four-six hours [total time] and make your kitchen smell absolutely divine.
- 6. Steal a taste towards the end and add any extra spices or add-ins that float your boat. I typically add a little extra chili and garlic powder and a little fiery cayenne depending on my mood. You may want to add salt or might find that there was enough in your beans/tomatoes/broth to start and leave it as is! Since I add crushed tortilla chips to my final product I only add a pinch of salt to the entire pot. The chips add it in at the end and create the perfect ratio for me! As noted above you can add more broth or keep the soup nice and chunky. I love mine super-hearty so I can attack it with the tortilla chips and a small mountain of grated cheese and scoop up the soup nacho-style. Hot soup, melty cheese, and crunchy tortilla chips... I'm swooning again just thinking about it. Clearly it's time to make another pot!
- Notes
- 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!
- *If using canned beans, simply drain and rinse and you're ready to go!
People Who Like This Dish 11
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