Friday, April 4, 2014

Crock Pot Chicken Tortilla Soup

These past few days I have concentrated more on meal planning, and thinking a week ahead for dinners. This helps in using what we have in the deep freeze, especially as I make more freezer meals and fill it up!
When I make crock-pot meals, I usually don't start cooking them until around noon. I try to prep the crock-pot ingredients (chopping) the night before. It makes it easier to throw together. 

Crock Pot Chicken Tortilla Soup
  • 6 cups of low-sodium chicken broth (or vegetable broth)
  • 1 cup canned crushed tomatoes (I only found this in large cans.) 
  • 1 7-ounce can tomatillo salsa verde
  • 3 TBSP tomato paste
  • 2 (15 oz) cans black beans
  • 3 boneless, skinless chicken breasts
  • 4 small corn tortillas, torn or cut into small pieces 
  • 2 small onions (approx 2 cups)
  • 2 jalapenos (seeds and veins removed)
  • 1 large bell pepper
  • juice of a fresh lime
  • 2-4 TBSP fresh cilantro
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • pepper, to taste
  • salt, to taste
  • shredded Mexican cheese blend
  • crunchy tortilla chips
  1. Get out the big crock-pot. 
  2. Add the chicken broth, crushed tomatoes, salsa verde, tomato paste, pepper and spices to the crock pot and mix together. 
  3. Add the chicken, onions, peppers, and tortilla pieces. 
  4. The soup will cook either 6 hours on high or 10 hours on Low. During the last hour or two, add the lime juice and cilantro. 
  5. Dish into bowls and add cheese, crushed up tortilla chips, avocado, anything else you want! Serve with Sweet Corn Cakes.

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