Chicken Tortilla Soup

If you follow me here on All Mom Does, you know that cooking takes a back seat to basically everything else in my life. I am blessed with a husband that not only will cook, but enjoys it and is actually good at it! This being said, I do have this recipe handy in case I need to step up and take over kitchen duty once in awhile.

This Chicken Tortilla Soup recipe is great for the following reasons:

    • Easy (I mean, really really easy!)
    • Healthy
    • Kid friendly (TIP- strain it…unless you have super well mannered kids who can actually properly and neatly eat soup)

  • You’ll come home to the aroma of dinner being ready
  • Organic or not organic, you can make this either way
  • Makes enough for leftovers (all your co-workers will be so jealous of your lunch the following day!)

Here is what you’ll need:

  • 1 can diced tomatoes (15 oz typically)
  • Red enchilada sauce (about 10 oz).
    My favorite is the bottled kind from Trader Joes.
  • 1 can diced green chilies (4 oz)
  • 1 can black beans (drain them)
  • Bag of frozen corn kernels (about 10 oz)
  • 1 medium onion, diced
  • 2 garlic gloves, minced.
    My favorite are those jars of the already minced up cloves. You can find them at most grocery stores.
  • 4 Cups chicken broth
  • 1 tsp chili powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2-4 boneless/skinless chicken breasts (uncooked)

Optional:

  • Cilantro. I dislike it but my husband loves it. So, he adds it to his portion.
  • Tortilla chips, cheese, avocado sour cream as a topper. Yummmm!

Here’s what you do:

  • Put ALL ingredients (except optional) into a slow cooker
  • Cook on low for 6-8 hours (I have left it on longer while I am gone at work and it’s totally fine!) or 3-4 hours on high
  • Remove chicken and pull apart (it will basically fall apart)
  • Add toppers
  • Enjoy!

Do you love your slow cooker? What is your favorite slow cooker recipe?

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