At least 2-3 times a week I make slow cooker dinners. I love my Crock Pot because it’s easy to throw ingredients in when I wake up in the morning, and dinner is ready whenever we are in the evening. Ninja class, dance class, soccer games, and church meetings all seem to happen right around the dinner hour, which means I have zero time to fix a meal if we want to eat at a somewhat normal time. That’s when the Crock Pot swoops in to save the day! Aside from chili – check out my recipe here – Chicken Tortilla Soup is my next favorite thing to have cooking all day. It smells and tastes delicious, plus is super easy to throw together and adjust for your family’s tastes preferences.
- 2-3 chicken breasts
- 1 carton (32 oz.) chicken broth
- 1 can corn, drained
- 1 can black beans, drained
- 1 large jar salsa (spiciness level is up to you!)
- 1-2 bay leaves (optional)
- Shredded cheese, sour cream, avocados, tortilla strips, etc. for toppings
- Put all ingredients except toppings in a slow cooker on low heat for 6-8 hours.
- Before serving, remove chicken breasts and shred. Return to slow cooker.
- Ladle soup into bowls and garnish with toppings.
That’s it! Sooooo easy and delicious! The beauty of this recipe is that it can be varied ~ want a more liquid soup? Add some chicken broth. Like more veggies? Add a variety of beans or chunks of tomatoes. Like spice? Use hot salsa. There’s no right or wrong thing to do with this soup! Plus, if you have leftovers (but I highly doubt you will!), you can pour off the excess liquid and put the shredded chicken in tortillas for enchiladas the next day!