I don’t feel like I need to speak to the beauties of the crockpot too much. A hot meal ready when you walk in the door? Not too many complaints there!
While crockpots are wonderful dinner tools, one of the things I still struggle with is cooking times. Even on the best day, the crockpot is likely to be cooking whatever meal it contains for at least 10 hours. Yes, this has resulted in some over cooked meals… Because of this fact, one of the things I find myself using the crockpot for the most is soup. It is much harder to overcook soup (unless you run out of liquid – haven’t done this yet…)
Like many other classic recipes, there are about a million variations of chicken tortilla soup. This adaption is based off a recipe from one of my co-workers that I adapted somewhat to our tastes. I left the chicken breasts whole to cook with the soup, shredded them, add added them back to the soup. Does not get easier than this! Enjoy!
Crockpot Chicken Tortilla Soup
Adapted from Shannon
2 boneless, skinless chicken breasts (thawed if frozen)
1 large bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup frozen or fresh corn
4 cups low-sodium chicken broth
1-2 tsp. ground cumin
1 tsp. chili powder
1 Tbsp. lime juice
1 cup Black Bean and Corn salsa
1-1/2 cups cooked brown rice
8 oz. corn tortilla chips
1/2 cup shredded Monterey jack cheese
light sour cream, garnish
Add ingredients through the salsa to the bowl of a crockpot. Cook on low for 8-10 hours. Remove chicken breasts and shred. Add back to soup with cooked rice. Turn the crockpot to high to heat through, if needed.
Roughly crush the tortilla chips. Place in the bottom of each bowl. Spoon the soup over the chips. Top each bowl with Monterey jack cheese and sour cream if desired.