Chicken tortilla soup is so good!!! Especially in these winter months when it is freezing outside and you just want to warm up! Not only is this recipe tasty, it is healthy too. I also make sure to cut the veggies up super small because my kids don’t love the chunks, but they don’t mind it when they are ‘microscopic!’ So, I encourage you to try this version of chicken tortilla soup! It won’t disappoint!!!
CHICKEN TORTILLA SOUP – CROCK POT
1 tsp ground cumin
1/2 tsp sea salt
2 cups chopped white or Vidalia onion
1 tsp oregano
4 cloves garlic, minced
2 medium green bell peppers, minced
4 14.5 oz cans of organic diced tomatoes with chiles (Can substitute freshly tomatoes with chiles if preferred)
8 cups organic, low-sodium chicken broth
2 cups frozen corn
1 can organic low sodium black beans
2 lbs uncooked boneless skinless chicken breasts
In a large slow cooker, crock pot, combine all ingredients, stirring to ensure ingredients are mixed and well distributed.
Heat on low for 8 hours or on high for 4 hours.
Shred chicken and serve warm.
Add greek yogurt in place of sour cream or a low-fat, organic cheddar cheese and avocado for a little treat.