Monday, December 14, 2015

Chicken tortilla soup

Yummy note:
I've seen variations of this Chicken Tortilla Soup recipe floating around many times before, but never got around to trying it out until recently. I wish I had tried it earlier, as it was delicious and easy to throw together in the crock pot. I've had something similar where we did like a dip and just ate it with chips, but that seemed to not be as healthy of a supper option, rather than if we just made a soup instead. So if you need a quick prep meal and are in lack of time, all you really need to do is toss these all in your crock pot and you are good to go. In just a few hours, you have a really flavorful, not too spicy chicken tortilla soup. If you want to spice it up more, I'm sure if you add in a can of green chilies that would really add some kick fairly easily. Also, if a crock pot isn't your thing in the kitchen, you can easily use this recipe below and just make on the stove and in short time, you'll have some amazing semi-homemade soup to enjoy! 


Chicken Tortilla Soup

Ingredients:
2 cups leftover cooked chicken or rotisserie chicken 
2 cups of chicken broth 
1 can of condensed cream of chicken soup 
1 jar of picante or salsa 
1 bag of frozen southwest corn  
1 can of black beans 
1 tsp cumin 
1 tsp chili powder 

Optional: 
1 cup shredded cheddar cheese
corn tortillas or corn chips to garnish
cilantro to garnish  

Directions:
In your crock pot, mix together broth, can of condensed cream of chicken soup, picante, corn, black beans, cumin and chili powder. Dice or shred any leftover chicken or rotisserie chicken and add to the crock pot. Cover soup and set on low for 4 hours. At the end, you can stir in cheddar cheese if you wish. You can also reserve the cheese for the top and garnish the soup with the cilantro and cheese and then serve with corn tortillas on top. Yummy note: If you are in a super hurry, you can always make this soup on the stovetop as well. All you need to do is add of the ingredients in a large stock pot and simmer for about 15-20 minutes, stirring occasionally, until they are all cooked through. Again you would add your cheese, cilantro, and corn tortilla chips at the end. 

 
I used leftover smoked shredded chicken that I had in the freezer. 

Mix all of the ingredients together in the crock pot and that's it - super easy prep!  
Add cheese and cilantro either to the soup or garnish with at the end.
Hearty chicken tortilla soup
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