Healthy Crock Pot Chicken Tortilla Soup
When it comes to simplifying dinnertime chaos, the crock pot is our hero. It’s hard to beat the convenience of dumping ingredients in, setting a few dials, and returning home after a busy day to a finished dinner. When the temps begin to fall, we find ourselves reaching for our crock pots more often, and this chicken tortilla soup is always a crowd-pleaser. It’s got all the ease of crock pot cooking, plus just enough heat to ward off the winter chill.
Ingredients:
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4 cup shredded chicken
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1 onion, chopped
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2- 14.5 oz cans chicken broth (or you can substitute vegetable broth if desired)
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1- 14.5 oz can diced tomatoes (regular or fire-roasted, depending upon how spicy you like it)
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1- 8 oz can tomato sauce
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1- 4.5 oz can green chilies
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2 tbsp chopped cilantro
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1 tbsp olive oil
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1- 10 oz package frozen corn
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2 cloves of garlic, minced
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2 tsp cumin
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Salt and pepper to taste
Optional ingredients:
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1 banana pepper, chopped
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1 jalapeno pepper, chopped
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1- 4.5 oz can sliced black olives
For the tortilla strips:
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2- 8” tortillas (flour or corn)
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2 tbsp olive oil
Directions:
1. Add all ingredients to crock pot. Mix well, cover, and cook on low for 6-8 hours or on high for 3-4 hours.
2. (Approximately 30 minutes before serving) Preheat oven to 400º.
3. Cut tortillas into narrow strips, and place on a baking sheet lined with parchment paper.
4. Lightly coat tortilla strips with olive oil using a brush, and bake for 10 minutes, or until crisp. Serve over soup.
Suggested garnishes:
Cheese, diced avocado, lettuce, sliced bell peppers, fresh cilantro