I love chicken tortilla soup! I have made it many times and tried several different recipes. I usually make it when I have leftover chicken or need to clean out the fridge. It almost always turns out great and just about anything can be added. When I came across this recipe I couldn’t resist!!
6 cups of low-sodium chicken broth
1 cup canned crushed tomatoes
1/4-1/2 cup salsa verde
3 tlbs tomato paste
2 tlbs olive oil (optional)
3 cups black beans
1-2 cups pinto beans
3 boneless, skinless chicken breasts (I used a rotisserie chicken)
4 small corn tortillas
approx. 2 cups chopped onion
2 jalapeno (seeds and veins removed)
1 large bell pepper
2-4 tlbs fresh cilantro
1 tsp chili powder
1 tsp garlic powder (I used minced)
1 tsp cumin (I used coriander-it has a great flavor)
1/2 tsp cayenne pepper
salt, to taste
shredded Mexican cheese blend
Turn crock pot to high. Add broth, crushed tomatoes, tomato paste, salsa verde, beans and cooked (shredded or diced) chicken breasts. Stir in diced bell pepper, jalapeno, onion, and spices. Cut or tear corn tortillas into small pieces before adding (they help soup to thicken but may be omitted). Cook 4- 5 hours on high.
Add toppings of your choice and plan to enjoy!
This was an easy recipe and the result was fantastic. I made a few small changes based on the supplies on hand but tried to stay close to the original recipe as was possible. This was found on Pinterest. Thanks to peas & crayons for sharing this wonderful and hearty recipe.