The perfect crockpot recipe to put together that is full of delicious flavor and topped with the best toppings! A soon to be favorite of the whole family for Souper Saturday!
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It’s barely end of August but I am already in crockpot soup mode, bring on the cold fronts!
Come September and I’ll be full on chunky knit sweater and fall boots ready to incorporate all the pumpkin I can take! But right now, I am all about this cozy chicken tortilla soup that is a sure staple here at home. It’s incredibly easy to whip up, clean up and leave on high for just four hours!
Chicken: I like to pan fry the chicken with olive oil with the Taco Tuesday seasoning. This is the perfect chipotle taco all in one seasoning. Once cooked through I then place the chicken breast in the stand mixer and shred on a low to medium speed. Just be careful it’s not too high of speed, learned that the hard way. Hot chicken splatter all over!
Texture: This recipe is your basic broth type chicken tortilla soup, but if you’re wanting a more creamy like feel, mmmmm, then you can simply add in about a 1/2 cup of heavy cream with 1/4 cup of sour cream. And there you have it!
My favorites to serve up on the side:
Honey Cornbread
Monterey Jack Cheese
Flour Tortillas
Chicken Tortilla Soup
Ingredients
- 5 Chicken Breast thin sliced
- 1 TB Olive Oil
- 1 Can Black Beans
- 2 Bell Peppers
- 1 Can Corn drained
- 2 tsp Garlic Powder
- 1 Cup Onion chopped
- 1 Can Diced Tomato drained
- 8 tsp Better Than Bouillon
- 2 TB Taco Seasoning
- 1/2 tsp Black Pepper
- 1/2 tsp salt
- Tortilla Chips garnish
- Monterey Jack or Cheddar Cheese garnish
- Avocado garnish
- sour cream garnish
Instructions
- Pan fry and cook chicken breasts thoroughly with Taco Tuesday seasoning on both sides. Once done, transfer chicken to stand mixer and shred on low to medium speed. Once shredded, put aside.
- Add in the eight cups of water along with the eight teaspoons of Better Than Bouillon base into the crock pot.
- Add all ingredients, including the shredded chicken, without the garnish ingredients to the crock pot. Cook on low for eight hours or high for four hours. When I make this recipe, I usually do the high for four hours. Mostly because I forget to start early in the day!
- Time to serve and top it all off with the cheese and other toppings just before serving.
ENJOY!
