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Crock Pot Chicken Tortilla Soup

23 December 2013

Chicken Tortilla Soup 1_heidikinscooks_Dec 2013

I am all about crock pot meals under the easiest of circumstances, but during busy times or holidays when you have a hundred obligations and family in town and a jam-packed schedule I practically refuse to cook any other way. I think most people would use chicken for this soup (hence the title), but I used the last of my leftover Thanksgiving turkey straight out of the freezer and no one was the wiser.

Slow Cooker Chicken (or Turkey) Tortilla Soup

1 white onion, diced
3-4 cloves minced garlic
1 28 oz. can diced tomatoes (look for petite diced if you can)
1 1/2 lbs frozen corn
2 4 oz. cans green chilies
2 15 oz. cans beans (I used one of black and one that is a tri-bean blend I really like)
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon mustard powder
1 teaspoon oregano
1 tablespoon salt
2 teaspoons pepper
1 teaspoon red pepper flakes
1/4 teaspoon cayenne (more or less to taste)
2-3 cups roasted chicken or turkey, chopped
water or chicken stock to fill your crock pot up to the brim (2-3 cups)

Toss everything in your crock pot, stir it a little to mix everything together, add the water or stock and simmer on low for 8-10 hours or on high for 4-6 hours. Taste, adjust seasonings as necessary, and serve with a variety of toppings.

Sour Cream
Cheddar Cheese
Diced Avocado
Fritos strips

Chicken Tortilla Soup 2_heidikinscooks_Dec 2013

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