So back to the kitchen I went!! Made a few adjustments to the original recipe and I am quite happy with the turnout this time! The family loved it too which is a bonus so this one goes in the recipe box.
Soup is ALWAYS a favorite of mine but now that the days are colder, darker a good bowl of hot soup really does wonders!! This Slow Cooker Chicken Tortilla soup will be a new one in the rotation on our meal plans!!
I hope you enjoy it as much as we did!!
Here you go....
Ingredients...
2 pounds boneless skinless chicken breast
1 28 ounce can of diced tomatoes (no salt added)
2 cups frozen corn
1 bag of frozen green peppers, red peppers, and onions
4 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon sea salt
2 cups organic, low sodium chicken broth
Greek Yogurt - 1 teaspoon for each bowl served
Optional if you want some added spice 1 14.5 oz can of diced tomatoes and chiles
Directions...
Place all ingredients, except Greek Yogurt, in your slow cooker and cook on low for 6-8 hours or on high for 4 hours.
Once you are ready to serve to take forks and break apart chicken so you get the shredded look for some. I did this right in my crock pot.
Serve in bowls and top with a teaspoon of Greek yogurt per bowl.
What I also like to do is mix the Greek yogurt around and it gives you that creamy soup base look!!
OOOHHHH Soooo Yummy!
Note: You can do fresh veggies instead of the frozen. Right now those veggies are more expensive so it is cost effective to get the frozen varieties on sale.
A few great things about this recipe:
- you can make it mild or spicy
- it is a clean eating recipe
- great for lunch or dinner
- great as leftovers
- can be frozen for later use
xoxo,
