Crockpot Tortilla Soup Recipe
Chicken Tortilla soup is a fantastic way to get your Mexican Food fix without lots of added fat, calories, or grease.
I figure this way there is PLENTY of room in your eating plan for margaritas!! :-)
[originally posted in 2008 during my Year of Slow Cooking]
Day 47.
I love tortilla soup!
I love the spices, the chicken, the vegetables, the crunchy tortilla strips on top and the sour cream.
oh, it's tasty.
I made a big crock full of this early last week and ate it for lunch everyday. It was a bit spicy for the kids, which was totally fine by me.
3 cups of chicken broth (homemade or packaged)
1 1/2 cups cooked chicken (I had leftover chicken in the freezer)
1/2 onion
1 cup frozen roasted corn
2 green onions
1 (28-ounce) can of tomatoes and juice
1 cup chopped up vegetables that you have on hand (celery and carrots in my case, plus I had the end of the roasted vegetables I froze)
4 cloves of garlic , minced
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1 teaspoon cumin
--salt to taste (especially if using a no-salt broth like I was)
optional garnish:
--tortilla chips
--parmesan cheese
--sour cream
The Directions:
--dice all veggies into fine chunks
--dump everything into the crockpot--it's okay if you have frozen stuff. My broth, vegetables and chicken were all frozen.
--totally okay to assemble the night before.
--cook on low for 8-10 hours, or high for 6 or so.
before serving, add whatever garnish you choose.
We were out of tortilla chips, so I used a bit of parmesan and fat free sour cream.
The Verdict:
I ate this for lunch 4 days in a row. The liquid absorbed a bit, so it was more chowdery than soupy after the first day, but still amazingly good, and much healthier than taco bell for my Mexican Food Fix.
