Chicken Tortilla Soup
Y’all … this weather. It calls for comfort food – warm, cozy, and delicious. I feel like you cannot go wrong with soup. I make a lot of them, all different kinds. They are hot, steamy, and all of the ingredients combine so nicely as it cooks slowly on the stove … which in part, helps to warm up the house a bit! There’s a method to my madness (for staying warm)!
Anyway, this is my take on chicken tortilla soup. Pretty clean eating here. I used all fresh ingredients, most of which we all usually have on hand in the pantry. AND, this one gets thrown into the crockpot so you have even MORE time in your day! Yay! Here is what you’ll need besides your crockpot:
Ingredients:
- 2 raw, thawed chicken breasts
- 4 cups chicken broth
- 1 cup water
- 1 pint salsa
- 1 can corn
- 1 can black beans
- 1 tsp salt (optional)
- juice of 1 lime
[set aside for the grand finale]
- cilantro for garnish
- Greek yogurt or sour cream
- avocado slices
- tortilla strips
- shredded cheese
- slice of lime
How to:
- First, rinse the corn and black beans, and then combine all the ingredients, except the last 6, into the crockpot on low for about 7 hours.
- Take the chicken out and shred it with about an hour left, and put it back into the soup.
- Make sure you taste the broth to see if you want to add any more salt.
Get on your comfy clothes, warms slippers and dive in.to.this. You’ll want to serve this piping hot! Cover it with toppings … if you so choose – avocado, cheese, sour cream (or Greek yogurt, which tastes great, just a bit more tangy), tortilla strips, cilantro, or extra lime slices. Any and all will make fine choices!
