Christa DeMarke is the creator and author of c. jane create, a lifestyle blog with recipes, creative crafting, DIY projects, sewing, inspiration and sometimes just personal stories. This story was originally posted on her blog.
Yesterday was cold, rainy and gloomy — a perfect reason to enjoy a yummy crockpot meal. Also the reason why my picture isn't very pretty...
Anywho, this soup was simple and tasty. Steven added a little hot sauce to his bowl, but I enjoyed the mild heat my bowl had. I'm looking forward to enjoying the leftovers tonight!
Crockpot chicken tortilla soup
- 1 pound chicken breasts (frozen is fine)
- 4 to 6 cups chicken stock
- 1 can of tomato sauce
- 1 can of Rotel diced tomatoes & green chilis (select your heat level)
- 1/2 cup diced roasted red pepper
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 can black beans, drained and rinsed
- 1 can corn
- 1 cup shredded Colby-Jack cheese
- 1 ripe avocado
- sour cream
- tortilla chips
In your Crockpot, combine the chicken stock, tomato sauce, Rotel, garlic, cumin, chili powder and roasted red pepper. Add the chicken breasts, frozen or not, either will work! Turn the Crockpot on low and allow it to cook for 6 to 8 hours. You can trim off a couple hours if you turn it up to high.
A half hour to an hour before you want to eat, remove the chicken from the broth, shred it and return it to the Crockpot. Turn the heat up to high and add the corn and black beans.
To serve, ladle some into a bowl, top with a bit of sour cream, avocado slices and some cheese. Put a couple tortilla chips on the side for dunking. Enjoy!