recipe: slow cooker chicken tortilla soup

Some folks put serious time and consideration into their recipe creations.  My slow cooker recipes stem for a place of “what the hell do I have in my pantry?” This is one of those recipes.

Poor Hans. Per the conversation we had that morning, he thought he was getting something with Italian flavors. But upon discovery of no canned diced tomatoes but plenty of black beans and corn, I took a turn toward Mexico for this soup that stewed all afternoon and filled our bellies that night.

This soup is perfect for the new year. It has plenty of veggies and lean protein – great if you’re trying to stick to that new year resolution of embracing a healthier lifestyle. Plus this recipe makes so much, you’ll have plenty of leftovers – and we all know soup tastes better the next day!

Serves five LARGE bowls (probably about 10-12 cups)

INGREDIENTS FOR THE SOUP:

• 1.5 – 2 pounds of  boneless chicken breasts
• 1 (15 ounce) can black beans
• 2 (15 ounce) cans chicken broth
• 2 large Roma tomatoes
• 1 large white onion
• 1 large green pepper
• 1 cup frozen corn
• 1 Tablespoon garlic, minced
• chili powder, to taste
• cumin, to taste
• black pepper, to taste

DIRECTIONS:

1. Turn on your slow cooker to its “high” setting.
2. Place chicken breasts at the bottom of the slow cooker. Cover the meat with the rest of the ingredients listed.
3. Place cover on slow cooker and let cook for approximately four hours, making sure that the chicken is cooked through completely.
4. Shred the chicken using a fork and tongs. Add additional seasonings as needed. Serve soup with accompaniments listed below.

ACCOMPANIMENTS FOR SERVING:

• Sour cream or Greek yogurt
• Avocado
• Black olives
• Chives
• Cheddar cheese
• Tortilla chips or taco shells

What’s your favorite winter time soup recipe? Have other ideas to include to serve with the soup? Share them in the comments for everyone to enjoy!