I have made many versions of tortilla soup but this is my first time in a crockpot. It’s even faster than my 10 Minute Vegetarian Tortilla Soup and a family favorite.
Ingredients:
- 2 large chicken breasts (frozen or defrosted)
- 12 oz bag of frozen corn
- 14 oz bag of frozen mixed pepper strips
- 6-12 oz of frozen chopped onions
- 2 cans of diced tomatoes with juice (with jalapeno for more spice)
- 2 cans of beans, drained (I like black beans)
- 4 cups organic chicken broth
- Seasoning: 1-2 tsp cumin, 1 tsp garlic powder
- Post crockpot: 1 lime & 1 bunch cilantro, chopped
Directions: Add all the ingredients (except the lime and cilantro) into the crockpot. Heat on high heat for 4-6 hours or low heat for 8-10 hours. Near the end, stir and shred chicken. When the soup has cooled a bit, add the juice of 1 lime and chopped cilantro.
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