A mommy blog

A mommy blog

Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

I love my crockpot. I cook at least one meal a week in it, usually on the day that I am the busiest. It is such a weight off a busy mom’s shoulders to be able to dump a bunch of ingredients together and let dinner take care of itself! It leaves me with more time for the important things, like shopping (grocery shopping that is, but lets face it, Walmart is my playground), taking care of the baby, and sometimes a little ‘me-time’ (aka. a glass of wine and a nap).

This recipe is one of my favourite crockpot recipes because it requires so little effort and the ingredients are inexpensive!

This recipe is seriously the best in terms of convenience. Open up your canned beans and corn, give them a good rinse in a strainer and toss them in the crockpot. Dump in your chicken stock too. I always use turkey stock at home because at my house, our holiday dinner leftovers are used to make stocks! Stored away in the freezer, they last me for months and make it into such a variety of recipes! 

The canned plum tomatoes need to be roughly chopped. After opening the cans, pour the liquid into the crockpot and the tomatoes onto a cutting board. I quartered mine, but you can cut them how you like. When cutting ingredients for any recipe, keep in mind the size of your spoon or fork. You want to get a bit of everything in every spoonful, so cut your ingredients to a size that is suitable for them to coexist on your spoon. 

Add the tomatoes to the crockpot. Dice the onion, and finely dice the garlic and jalapeno, and add it all to the crockpot as well. Dump in the spices, and give everything a good stir. Finally, add the chicken breasts, making sure they are completely submerged beneath the liquid, cover and cook on high for 4 hours, or low for 6. 

To be completely honest with you, the cooking times in this recipe are flexible. The day I made this recipe to post for you guys, Kaylon and I got caught up helping our friends move, and I forgot that I had the crockpot on at home. I ended up cooking mine for 8 hours on high, and another 2 hours reheating it to eat for dinner the next day. It still turned out great and the chicken didn’t dry out at all! How is that for convenient recipes?

The spice blend I used for this is a Mexican 5 spice. That’s a little joke for the cooks out there, there is no Mexican 5 spice and if there is, I don’t know about it yet. When it comes to cooking I never measure spices. Spice is something you feel. Play with your spices and find the balance that you like best. For this soup I used a rounded teaspoon of each oregano, chili powder, cayenne, paprika, and cumin. When I say teaspoon, I don’t mean an actual teaspoon, but rather a small silver spoon like you would use for stirring tea. I mention this because my spice measurements are probably closer to a half tablespoon of each spice.

When the chicken is done cooking in the soup, pull the breasts out and shred them. They are so tender at this point that they should fall apart so easily. To keep from making a mess, put a cutting board on top of an oven pan, so that the liquid doesn’t spill off the board and all over the kitchen counter. Add the chicken back into the crockpot, give a good stir, and its ready to serve!

Technically, a tortilla soup should contain tortillas or at the least, tortilla chips. While adding some crunch and texture is admittedly delicious, I avoid it because of the excess calories and fat that fried tortillas contain. I like to top my soup with avocado, shredded cheddar, sour cream to cut through the spice, cilantro, and of course, fresh squeezed lime!

I hope you all enjoy this soup as much as I do! Let me know what you think in the comments and like us on facebook for updates and to see all our newest blog posts!

Ingredients

  • 1 can black beans
  • 1 can corn
  • 2 cans plum tomatoes
  • 4 chicken breasts
  • 1 medium onion
  • 6 cloves garlic
  • 1 jalapeno
  • 1/2 tbsp cumin
  • 1/2 tbsp chili powder
  • 1/2 tbsp paprika
  • 1/2 tbsp cayenne
  • 1/2 tbsp oregano
  • chopped cilantro
  • shredded cheddar
  • sour cream
  • avocado
  • lime

Method

  1. Turn crockpot on to high. Pour stock into crockpot. Open canned beans and corn, rinse well, and add to crockpot.
  2. Open canned tomatoes, add liquid to crockpot, roughly chop tomatoes and add to crockpot.
  3. Medium dice the onion, fine dice the garlic and jalapeno, add all to crockpot. Add spices and salt to taste and stir.
  4. Add chicken breast to crockpot. Make sure they are completely submerged. Cook on high for 4 hours (or low, 6-8 hours)
  5. Take chicken breasts out of the crockpot. Shred and add back to the crockpot. 
  6. Serve hot and garnish with avocado, cilantro, sour cream, shredded cheddar and lime.

 

 

 

 

 

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