There are some meals that are as satisfying as they are comforting; and chicken tortilla soup is one of those for me. Being a busy mom with 2 young kids and a newborn on the way (any day now!) I can attest to the convenience factor of the crockpot.
This recipe originated from the crockpot’s user manual (they provide a few family recipes) but of course, it was too bland and didn’t quite make the cut for my family. As I experimented with what I had in my pantry, I came up with my own big pot of pure tortilla soup goodness. I hope your family enjoys this as much as mine.
Makes about 12 servings
Ingredients:
Meat from 1 whole roasted chicken
3 Tbsp Olive oil
1 Small onion – diced small
1-2 10oz Cans diced tomatoes w/ green chilies (depends how spicy your family likes it)
1 28oz Can crushed tomatoes
1 Tbsp ground cumin
2 Tbsp Taco Seasoning
1 Tsp Black pepper
1 Tsp Salt
1 Tbsp sugar
2 Cups frozen corn
8 Cups reduced sodium chicken broth/stock
Garnish: Chopped cilantro, sour cream, tortilla chips, shredded cheddar cheese
Directions:
Add all ingredients into crockpot. Stir well. Set it on low 4 - 6 hours (don’t worry, it doesn’t ‘over cook).
Serve and enjoy!
Laura Fuentes is the Chief MOM at MOMables™. A wife, mother of 3 and a lunch enthusiast who insists on healthy, wholesome food for her family. On her personal blog, Super Glue Mom, she writes about motherhood, green living, deadlines and keeping her cool, even when her kids super-glued her hair. She’s also a food contributor to numerous sites, and helps parents overcome the difficulties of cooking for picky eaters.
