Even though the weather still likes to think it's summer - it's finally fall y'all!!! Don't get me wrong...I absolutely LOVE warm weather, but after the heat that July and August bring I'm always ready for some cooler weather. There's nothing that I love more than coming home to soup that's ready in the crockpot after a long day at work. Soup is my go-to meal in the fall and winter. It's so easy to clean up and makes GREAT leftovers. One of my staple recipes is Chicken Tortilla Soup. With this recipe, all you do is dump everything in your crock pot. A few hours later, you have comfort in a bowl!
1.5 pounds of shredded chicken
1 (15 ounce) can of whole peeled tomatoes
1 (10 ounce) can of enchilada sauce
1 (4 ounce) can of chopped green chiles
1 medium onion chopped
2 cloves of garlic, minced
1 (15 ounce) can of black beans - drain before you add to crock pot!!!
1 (14.5 ounce) bag of frozen corn
Chopped Cilantro (you decide the amount!)
1 bay leaf
1 teaspoon of chili powder
1 teaspoon of cumin
Salt & Pepper (don't know how much - around a teaspoon each)
2 cups of chicken broth
2 cups of water
Place all of your ingredients in the crockpot. Cover, and cook on low for 6-8 hours or on high for 3-4 hours. You can shred your chicken right in the crockpot once it's ready! Top with cheese, avocado, tortilla strips, lime, sour cream, or whatever you like.
It's super yummy!! Enjoy! :)
