Monday, September 29, 2014

Crock Pot Mexican Tortilla Soup

Who doesn't love a good crockpot meal?!?  I know that the number one reason I love my crockpot is because my day goes a lot smoother knowing that I have dinner ready to go before my girls even wake up in the morning!  Last week the weather got a lot cooler in New Jersey and we are all battling colds, so I knew I wanted to create a really awesome soup!  Chopping some veggies is really all you have to do because everything else gets thrown into the crockpot to simmer away for 8 hours while you enjoy your day!

Your Shopping List for the Crockpot Mexican Tortilla Soup:

  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, diced 
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, diced with seeds and ribs removed (you can leave them in for extra spice)
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes, drained
  • 1 bag frozen corn
  • 3 cloves garlic, minced
  • 6 cups chicken broth 
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt and pepper
  • freshly squeezed lime juice from 1-2 limes
  • soup garnish of choice - we use tortilla chips and shredded Mexican cheese blend - other great options would be sour cream, diced avocado, extra lime wedges, cilantro 

Now Let's Make the Crockpot Mexican Tortilla Soup:
  1. Place chicken into the bottom of the crockpot
  2. Add the onion, both peppers, beans, tomatoes, corn, and garlic on top of the chicken
  3. Pour in the chicken broth
  4. Sprinkle cumin, chili powder, salt and pepper over the top
  5. Turn crockpot on and cook on the low setting for 8 hours
  6. Before you are ready to serve (I do this around the 7 hour mark) remove chicken and shred with two forks, return to crock pot.  At this point you can also taste the broth and add extra seasoning if desired
  7. Right before serving, stir in fresh lime juice
  8. Garnish with tortilla chips, cheese, and other toppings!

My Crockpot:

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