This simple spicy chicken tortilla soup was a perfect meal for the snowy weekend that we had here in New England this past weekend. It is an easy dish to prepare, as it consists of a little chopping, sauteing and the rest is allowing the crock pot to do it's thing. And trust me, it's worth the wait!
For toppings, I added a little shredded Mexican cheese and pre-made, store bought tortilla strips.
1 tablespoon olive oil
1 onion chopped
3 cloves garlic large, minced
1 jalapeño diced and seeded
2 teaspoons ground cumin
2 teaspoons chili powder
14 oz crushed tomatoes
1 can Rotel chopped tomatoes
4 cups chicken broth
14.5 oz canned black beans drained and rinsed
1 cup frozen corn
2 chicken breasts
¼ cup cilantro
Season with salt and black pepper to taste
Cook onion, garlic and jalapeño in olive oil (until onions are translucent).
Add to the bottom of a slow cooker.
Add remaining ingredients to the slow cooker and cook on high for 4 hours.
30 minutes before the soup is done, take chicken breasts out, shred the chicken and add back to the pot and cook for the remaining 30 minutes.
I served the soup with soft tortillas, tortilla chips and guacamole and had an old fashioned cocktail to complete the warmth of the meal.
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Traci H. xoxoxoxo