Since the family has been under the weather, soup always seems to be a good go-to meal. After looking though several different recipes, I have come up with my own chicken tortilla soup recipe…and it is muy bueno : )
-2 boneless, skinless chicken breasts
-1 cup of your favorite salsa (I used Herdez if I don’t have any homemade on hand)
-4 tsp lime juice
-salt, pepper, onion powder to taste
-1 can fire roasted Tex Mex style diced tomatoes
-3/4 can corn, drained
-1 can black beans, rinsed & drained
-1/2 can enchilada sauce (the small can) *optional
-1/2 cup carrots chopped
-1/2 cup rice (I use brown rice) *optional
-2 cups chicken broth
-2-3 cups of water
-shredded cheese (I used a fiesta mix)
1. Spray the bottom of your crockpot with cooking spray and put in your frozen chicken breasts with a cup of chicken broth. Season with salt, pepper, onion powder, salsa, and lime juice (sometimes I just pour salsa over the top). Cook on high for about 45 min to an hour.
2. Shred chicken after cooked and leave in crockpot.
3. Add all other ingredients (except cheese, avocado, and chips) and continue to cook on high for another 1-2 hours on high.
4. Serve and top with shredded cheese, avocado, and tortilla chips.