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Wednesday, March 20, 2013

RECIPE WED: Chicken Tortilla Soup-Crock Pot Version

Chicken Tortilla Soup 

My delish version of a recipe I saw online, very delish and you can use your slow cooker!!



  • 3 cloves garlic, minced
  • 2 (15 ounce) can black beans
  • 1 (16 ounce) bag frozen whole kernel corn, thawed
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or  bottle dark amber beer
  • 2 (10 ounce) cans diced tomatoes with diced onions, undrained
  • 1-lime juiced
  • 1 (1.25 ounce) package taco seasoning {or homemade seasoning click for recipe}
  • 3 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • Toasted tortilla strips (optional) 
  • 1 bunch cilantro, chopped (optional)
  • 3 green onions, sliced green and white part (optional)
  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, lime juice, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup along with 1/2 of cilantro bunch, and continue cooking for 2 hours. 

Serve topped with shredded Cheddar cheese, a dollop of sour cream, green onions, cilantro, and tortilla strips, if desired. 

Update: YUMMY!!!!!!Hubby & I ATE this up, Kissi-cat was not impressed, mini-moose took a few bites and as with most soups was even better the 2nd and third day!!

Didn't have any beer, so we omitted it, added extra 8 oz tom sauce, only had 1 & 1/4 chicken breast that was left-over from previous dinner. Cooked on low for 4 hours to blend soup/chili, had enough left-overs for several meals, this is a keeper!! Kids were very sick so I only made the corn bread, first time I used coconut oil, loved it, it gave it a more crispy crust, very good flavor!

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