Crock Pot Chicken Tortilla Soup

I had such high hopes for a rainy soup day...but I forgot we live in San Diego and "rainy" meant a good 45 minutes of light sprinkling this morning. But, not to brag, but this soup is amazing and delicious. Not to mention it's all thrown in the crock pot so it's basically the easiest recipe on the planet.

What you'll need:

1 can organic diced tomatoes
1 can organic black beans, drained
10 oz red enchilada sauce
1 can diced green chiles
1 medium onion, chopped
2 cloves garlic, minced
4 C organic, low sodium chicken broth
3 boneless, skinless chicken thighs
10 oz frozen corn kernals
1 TSP chili powder
1 TSP oregano
1 TSP cumin
2 TSP sea salt
1/4 TSP black pepper
1 bay leaf

For Serving:
Fresh cilantro, chopped
2 limes
Tortilla chips
Avocado, slices

I'm not kidding when I said this was easy. Combine all ingredients, with the exception of cilantro, limes, avocado and tortilla chips, in a crock pot. 

Cook on low for 8 hours

After 8 hours, remove chicken and place in a separate bowl. Using two forks, shred chicken.

Chop cilantro, cut up limes, slice some avocado and crumble up your tortilla chips

Serve piping hot with all the extras.

Enjoy! ♥

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