Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

By Carol and Randi, the Frugirls, frugelegance.com

Baby, it’s cold outside! And when it’s cold, there is nothing better than a warm, hearty bowl of homemade soup. Our recipe for Crockpot Chicken Tortilla Soup is one of our favorites. It is easy to make, delicious and super satisfying.
Do you use a crockpot or slow cooker? We love ours. What a time saver! Even when life gets hectic, you can still make a great meal thanks to a crockpot. Simply add all ingredients and it will cook throughout the day. You might want to double the recipe, so you have some extra.

Ingredients:
3 Chicken Thighs, skin removed (or chicken breasts)
10 oz Can Diced Tomatoes with Green Chiles
1-1/2 Cups Cooked Black Beans
1-1/2 Cups Chicken Broth
1-1/2 Cups Water
1 Yellow Onion, finely chopped
3 Garlic Cloves, finely minced
1 Jalapeno, finely chopped
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Chili Powder
Juice from 1/2 Lemon
20 Tortilla Chips
3 Tablespoons Finely Chopped Cilantro
1/2 Cup Shredded Monterey Jack Cheese

Directions:
Place the chicken, tomatoes, juices, beans, broth, water, onion, garlic, jalapeño, cumin, and chili power in a crockpot. Cover & cook on “high” for 3-4 hours or on “low” for 6-8 hours.
Uncover, and using tongs, remove the chicken from the pot. Let cool enough to handle. Remove the meat from the bones and shred with a fork. Return the shredded meat to the pot. Stir in the lemon juice.


Crumble a few tortilla chips into each bowl. Add soup. Sprinkle with cilantro and grated cheese. ENJOY!

Carol and Randi, the FruGirls, are local home stagers and decorators. You can also find them blogging about many other ways to live an elegant life for less. Look for more of their crockpot, soup and great family favorite recipes at www.frugelegance.com. FrugElegance, where Frugal and Elegance come together.