There are times that even on a hot day, I still want soup. It may sound crazy to have soup on a 80 or 90 degree day, but it’s the flavor combinations that are calling my names. One that I love this time of year is Chicken Tortilla soup, full of flavor, great chunks of chicken and topped with cheese and sour cream, it’s as close to my favorite soup. The best part, you can make it in the slow cooker and not heat up your house on those hot days.
This month’s recipe theme is fruit, and I’m playing a little loose with the rules. Since tomatoes are technically a fruit, I’m going to claim this soup fits the theme. Culinary definitions aside – this soup is delicious and one you should add to your meal rotation.
Ingredients:
- 2 lbs of Chicken (frozen or raw)
- 32 oz Chicken Stock
- 14 Oz Verde Sauce
- 1 can Diced Tomatoes with Lime Juice
- 1 can Sweet Corn drained
- 1 Tbsp Minced Garic
- 1 Small Onion Diced
- 1 Tbsp Chili Pepper
- 1/2 tsp Fresh Ground Pepper
- 1/2 tsp Salt
- 1/2 tsp Oregano
- 1 Tbsp dried Jalapeno Slices
Toppings:
- Crushed Tortilla Chips
- Sour Cream
- Shredded Cheese
Directions:
- Add all of your ingredients to your slow cooker. Cook on low for 7-8 hours.
- Approximately 30 minutes before the end, remove your chicken and shred it to small pieces.
- Top with your favorite toppings and enjoy.
Ingredients
- 2 lbs of Chicken (frozen or raw)
- 32 oz Chicken Stock
- 14 Oz Verde Sauce
- 1 can Diced Tomatoes with Lime Juice
- 1 can Sweet Corn drained
- 1 Tbsp Minced Garic
- 1 Small Onion Diced
- 1 Tbsp Chili Pepper
- 1/2 tsp Fresh Ground Pepper
- 1/2 tsp Salt
- 1/2 tsp Oregano
- 1 Tbsp dried Jalapeno Slices
- Toppings:
- Crushed Tortilla Chips
- Sour Cream
- Shredded Cheese
Instructions
- Add all of your ingredients to your slow cooker. Cook on low for 7-8 hours.
- Approximately 30 minutes before the end, remove your chicken and shred it to small pieces.
- Top with your favorite toppings and enjoy.
