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.
4 cup shredded chicken
1 onion, chopped
2- 14.5 oz cans chicken broth (or you can substitute vegetable broth if desired)
1- 14.5 oz can diced tomatoes (regular or fire-roasted, depending upon how spicy you like it)
1- 8 oz can tomato sauce
1- 4.5 oz can green chilies
2 tbsp chopped cilantro
1 tbsp olive oil
1- 10 oz package frozen corn
2 cloves of garlic, minced
2 tsp cumin
Salt and pepper to taste
1 banana pepper, chopped
1 jalapeno pepper, chopped
1- 4.5 oz can sliced black olives
For the tortilla strips:
2- 8” tortillas (flour or corn)
2 tbsp olive oil
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.
Cheese, diced avocado, lettuce, sliced bell peppers, fresh cilantro