Very Veggie & Chicken Tortilla Soup

Hi!! Things got pretty busy for me last week…. I started a new job at a fresh herb company, Infinite Herbs. I’ll be doing sales & business development for their Mid-west clients, handling social media & recipe development. It’s the perfect job for a girl like me!

I’ll be traveling a couple of times a month but I’m still going to try to post 3 blog entries a week. That’s my goal and I hope it’s a realistic expectation.

There are a few things I find more convenient than a slow cooker. I love coming home from a long day at work and my dinner is ready for me. One less thing to do when I get home!

Tonight’s meal — Very Veggie & Chicken Tortilla Soup. I find restaurants that make this soup miss so many elements I love. Spice & veggies. This soup has a variety of vegetables, so you could omit the chicken and make it vegetarian. I included several layers of spice to this soup by using enchilada sauce, a jalapeno with the ribs & seeds and some spicy seasonings.

Every spoonful had so much flavor!! Have fun with the garnish for this soup. Bake your own tortilla chips, squeeze some lime juice into it, sprinkle cilantro or add a dollop of sour cream… or do it all!!

This soup was a delicious way to enjoy my dinner while watching E! news and get my Oscar red carpet recap. (Emma Stone was my favorite! J-Lo, a close 2nd.)

Have a great week!!

Very Veggie & Chicken Tortilla Soup

  • 2 (14 oz) cans of chicken broth
  • 1 cup water
  • 1 can red enchilada sauce
  • 1 (4 oz) can green chilis
  • 1 (14.5 oz) can tomatoes
  • 2 cups black beans, rinsed & drained
  • 2 cups pinto beans, rinsed and drained
  • 10 oz frozen corn
  • 2 chicken breasts, uncooked and cubed
  • 1 green pepper, diced
  • 1 onion, diced
  • 1 jalapeno, sliced
  • 2 potatoes, peeled and diced
  • 3 garlic cloves, minced
  • 1 tbs cumin
  • 1 tbs chili powder
  • 1 tps salt
  • garnish – tortilla strips, avocado, sour cream, cilantro, lime wedges

Directions:

Everything goes in the slow cooker except for the garnishes. Cook on high for 4 hours or low for 8 hours. Eat & enjoy.

If you’d like to “make” your own tortilla strips, all you need are corn tortillas, cooking spray & salt. Cut the tortillas into strips, spray with cooking spray and sprinkle with a little salt. Bake in the oven for 10 minutes (or until crispy) at 350 degrees. I made strips & chips!

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3 Responses

  1. ListsMania says

    I m surely gonna try this out and i m sure that the kids would love it :)
    ListsMania recently posted…Top 10 Youngest Academy Award winnersMy Profile

  2. Noreen says

    I think I may try a non-chicken version of this. I can never have enough crock pot recipes!

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