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slowcooker

Crock-pot Chicken Tortilla Soup

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Ingredients:

  • 1 can of organic chickpeas/garbanzo beans 
  • 1 can of organic corn
  • 1 can or container of enchilada sauce (used 365 organic brand from Whole Foods)
  • 2 small containers of green chiles (usually found on international aisle)
  • 1 large container of chicken broth (I used organic chicken bone both for added health benefits)
  • 1 lb of fresh chicken breast 
  • 1 tsp olive oil 
  • Handful of fresh cilantro
  • 1 garlic clove
  • Pink salt and pepper
  • 1 Tbs chili powder (can get away with more if you like a kick)
  • 1 Tbs cumin
  • Organic yellow corn tortilla shell or chips to break as topping
  • Optional-shredded cheddar cheese to top
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Recipe:

  1. Add tsp of olive oil to pan and cook chicken breasts with salt and pepper, remove from heat and let cool.
  2. Warm-up crock-pot
  3. Once chicken it cooled cut or shred to smaller pieces, I prefer to use cooking shears
  4. Add to crockpot: enchilada sauce, can of corn (undrained), drained and washed garbanzo beans, cut-up chicken, 1 pressed garlic clove, chicken broth, green chillies, fresh cilantro, chili powder and cumin and pepper and salt. 
  5. Cooking time can vary based on your slow cooker's setting, I cooked mine for around 2 hours, could go longer on a very low setting. 
  6. Once soup is warmed and cooked, serve with more fresh cilantro, tortilla crumbles, and cheddar cheese