Recipes

Chicken Tortilla Soup – Crock Pot Style

This picture doesn't even do justice to the taste!

This picture doesn’t even do justice to the taste!

I love Chicken Tortilla soup! I’ve had it in restaurants and bought it from grocery stores and they were all tasty but different. And who knows how many calories?! I decided to try it myself and scoured the internet for that perfect recipe. I am making it today on Halloween for some neighbors to enjoy after we return from Trick Or Treatin’. I also have to work all day so doing it crock pot style is super helpful and easy. Perfect for Sunday football and those cold winter days.

So again, I found two or three recipes that looked promising but altered them to suit my taste and reduce some of the fat. So here’s my version:

Crock Pot Chicken Tortilla Soup

1 red onion, diced

chx soup2

I chopped all of the peppers and onion the night before

1 red and 1 green pepper, diced

1 jalepeño, diced and seeded

chx soup1

Chicken Tortilla Soup

1 14.5 ounce can diced tomato (reduced sodium)

1 can Rotel

8 cups chicken stock or broth (low-fat & reduced sodium)

1 1/2 tsp cumin

1 TBS chili powder

1/2 tsp cayenne pepper

1/2 tsp garlic powder

4 boneless, skinless chicken breasts (uncooked)

14 ounce frozen corn

1 can black beans, drained

Juice from 1 lime

Garnishes: Light sour cream, Tortilla chips, Queso Fresco (cheese), Avocado

*As a side note: it has a bit of a kick, so if you do not like any spicy foods or a bit of heat, adjust your pepper and chili powder.

Lightly spray slow cooker with non stick spray. Combine onions, peppers, cans of tomatoes, 8 cups chicken stock, seasonings and chicken. Stir to combine.

Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Chicken should be cooked through; easy to shred.

Remove cooked chicken and shred with two forks and then return the shredded chicken to the slow cooker. Keep on LOW.

About 30 minutes before eating, add frozen corn and drained black beans. Also add fresh lime juice. Cook another 30 minutes on LOW.

Dish out and add whatever garnishes you like. We used sour cream, broken up tortilla chips, diced avocado and queso fresco.

So here are some ideas to make it your own:

*Grill the chicken ahead of time and roast the veggies. Add the same ingredients but in a big pot on the stove. The smoky flavor from the chicken and veggies will give it another dimension. (again, if you have some extra time)

*Add any beans you like: kidney, black, pinto.

*Use 2 cans of Rotel or 2 cans diced tomatoes. I like to mix it up and Rotel is delish!

*I saw frozen “Mexican style” veggies at the grocery. It was a blend of peppers and corn but roasted…looked good.

*I like Queso Fresco, but you could use any blend of cheese you like.

*Instead of soup, use a slotted spoon and serve the mixture over rice or in a tortilla for a taco or burrito. (Idea from Ms. Darcy)

* I used reduced sodium just for health reasons. I like to be in control of how much salt I use. My grandfather was a chef and he used to say, “you can always add more salt, pepper, seasonings, but not take them out.” ~ smart, right? It didn’t taste bland at all. The salt from the chips and cheese add enough natural salt.

Hope you enjoy it and Happy Halloween!

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