Happy Groundhog day — I’m sure Punxsutawney Phil is snowed in today… This snow and cold weather is getting old! So today I’m working from my home office with my slippers on and chai tea in my giraffe mug. It’s always a joy to be able to work so comfortably, and good thing I have an easy dinner to prepare today, too. It’s another crock pot wonder today: Chicken Tortilla Soup. The only con about working from home while having a crock pot recipe cooking alongside me is the teasing temptation that lingers in the air as it cooks!
Who thought I’d be prepping dinner at 9am? Everything went into the crock pot and was ready by the end of the work day. I’ve had a few chicken tortilla soups from restaurants that I liked and didn’t like. But after making this batch, this will surely be my new go-to. I used what I had on hand and what I thought of when chicken tortilla soup came to mind. If it were up to me, I would have made this with a bit more heat; unfortunately, my boyfriend doesn’t like it as hot as I do! Why do I prefer my soup over the others? Because it has a thicker base, similar to a chili, and crunchy tortilla strips.
Here is what you’ll need:
- 3 chicken breast tenderloins
- 1 can of corn
- 1 can of black beans
- ½ medium onion, chopped
- 2 large cloves garlic, chopped
- 1-28 oz can crushed tomatoes
- 1.5 jalapeno, seeds removed, chopped (add more if you like it hot, I would have but I’m not the only one eating)
- 1 cup fresh cilantro, chopped
- 2 tsp chili powder
- 1 ½ tsp ground cumin
- ½ tsp paprika
- Juice from 1/2 lime
- 1 tsp hot sauce
- Salt and pepper to taste
- 2 cups chicken stock
- Cilantro (stir in before serving)
- Green onions
- Tortilla strips
- Red pepper flakes (optional)
Okay, so this is the easiest recipe, EVER. Put the chicken at the bottom of the crock pot. Now, place everything else in it too! Cover and cook on low for 8 hours.
After time is up, shred the chicken.
While the soup is cooking, cut wheat tortillas into small strips. Place on baking sheet and spray with cooking spray. Bake in the oven for about 12 minutes, turning halfway, at 375 degrees.
Before serving, stir in a handful of chopped fresh cilantro. Garnish with green onions, red pepper flakes and tortilla strips. Serve and enjoy… and possibly go back for seconds!