Every time I make this soup I tell myself that I need to blog about the recipe…and then I forget to do it. Today as I was heating up last night’s leftovers for lunch it struck me again that I really needed to share this recipe with everyone because it’s crazy simple and delicious. It’s perfect for Sunday football parties because it serves a small crowd but requires literally two minutes of prep time and zero thinking. I’ve served this at several get-togethers to rave reviews, and even my hubby who generally declares that “Soup is an appetizer not a meal,” will happily eat this up for dinner every time I make it.
Enough hype, eh? Alright, here’s how you make it…let me first say though that it definitely matters what kind of salsa you use in this, so be sure to choose one with a flavor and heat factor that you enjoy.
Crockpot Chicken Tortilla Soup
- Three boneless skinless chicken breasts, thawed or frozen
- Two 14 oz. cans of chicken broth
- 1 cup water
- One 14 oz. can of corn
- One 14 oz. can of black beans
- One 16 oz. jar of salsa
- Half of a yellow onion, finely diced
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. paprika
- Toppings: shredded cheese, tortilla chips or strips, sour cream (if desired)
Put your chicken breasts into the crockpot and top with the chicken broth, water, corn, beans, salsa and onion. (If time allows, you can lightly caramelize the onions in a small sautee pan before adding them to the soup to kick up the flavor.) Add spices and stir to mix.
Cover and cook on high for 6 hours.
Use a fork to shred the cooked chicken breasts and stir up the soup before serving. Serve with a sprinkle of Mexican blend shredded cheese, crumbled tortilla chips and sour cream if desired. Easy peasy!