Tortilla Soup
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1 lb boneless chicken
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2 tablespoons taco seasoning
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1 can tomatoes with green chilis
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1-2 can black beans
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1 lb frozen corn
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1 can enchilada sauce
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Bell peppers
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Jalapeno pepper (optional)
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4 cups chicken broth
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Rice
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Shredded Cheese for garnish
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Tortilla Chips (optional)
If you're using raw chicken
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Place chicken on bottom of crock pot
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Cover chicken with taco seasoning and an optional diced onion
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Combine the remaining ingredients in the crock pot
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Cook on low for 6-8 hours
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Shred the chicken with two forks right inside the slow cooker
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Serve over rice and garnish with cheese, tortilla chips, avocado, sour cream, and black olives as desired
If you're using premade or leftover chicken
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Combine all ingredients in the crockpot and cook on low for 4-6 hours.
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Serve over rice and garnish as desired.
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You can use raw chicken for this recipe.
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I usually use leftover chicken from our chicken taco night so it is already seasoned with my homemade taco seasoning and cooked.
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I use one of each color of bell pepper to add color and a nice crunch. The bell peppers are optional and can be left out.
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We love spicy food so I do add the whole jalapeno. Omit for less heat.
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I do not drain the beans.
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You can use pinto beans instead of black beans
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I use enough chicken broth to cover all of the ingredients. 4 cups is not always the exact measurement I use.
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Garnish with whatever taco toppings you enjoy.
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You can add rice to the entire batch of soup if you're going to eat all of the soup within 3-5 days and only refrigerate. If you plan on freezing any of the soup, I recommend only adding rice to the soup you're going to serve. The rice doesn't really freeze and reheat well. I freeze just the soup and add just enough rice for each batch.
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You CAN freeze the soup for up to 3 months in an airtight container.
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We will sometimes make quesadillas or taquitos on the side with this soup