Friday, November 21, 2014

Crockpot Chicken Tortilla Soup

It's November and we officially have snow on the ground!! And Nothing is better than coming home after work to a warm pot (Crock pot) of soup!! I love this recipe because it’s crazy simple and delicious. It would be perfect for Sunday football parties because it serves a small crowd but requires literally ten minutes of prep time and zero thinking. I served this for dinner last night and even my hubby who generally declares that “Soup is an appetizer not a meal,” happily ate this up for dinner!! 

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Crockpot Chicken Tortilla Soup 

2 tablespoons olive oil
1 large yellow onion, diced
1 small green or red bell pepper, diced
3 cloves garlic, minced (Fresh or Jar in water)
Sea salt and fresh black pepper
3/4 cup Fresh Diced tomatoes and 1/4 cup diced green chiles.  (Or for a faster option, 1 can (11 ounce) Ro-tel diced tomatoes & green chiles)
4 cups low-sodium chicken broth
1 + 1/4 pounds boneless skinless organic chicken breasts (hormone, cage  and antibiotic free)
2 cups non GMO corn (I buy frozen from Whole Foods)
1 can organic black beans, optional 
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano (preferably Mexican), crushed between fingertips
1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
1 cup organic sour cream or greek yogurt, plus more for serving (Greek Yogurt has more protein)
Food Should Taste Good tortilla chips, for serving
sliced avocado, for serving, (optional) 

In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
Meanwhile to your crock-pot add the tomatoes and chilies, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
Cook on high 3 – 4 hour or low 5 – 6. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
Serve garnished (optional) with more cheese, sour cream, tortilla chips and avocado.

Yield: 6 servings 

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