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Homemade Crock Pot Chicken Tortilla Soup
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Servings: 8
Ingredients
  • 6 cups of low-sodium vegetable broth [or chicken broth!]
  • 1 cup canned crushed tomatoes
  • ½     cup tomatillo salsa verde (I used World Table Roasted Salsa Verde (found at Walmart)
  • 3 Tablespoons tomato paste
  • 2 Tablespoons olive oil
  • 3 cups black beans [cooked or *canned] (3 cups = 3 cans)
  • 2      cups pinto beans [cooked or canned] (2 cups =2 cans)
  • 3 boneless, skinless chicken breasts
  • 4 small corn tortillas, torn into small pieces
  • 2 cups onion, chopped
  • 2 jalapenos [seeds and veins removed] (I used diced from a jar about 1 teaspoon for me)
  • 1 large bell pepper
  • Juice of ½ a fresh lime
  • 4      TBSP fresh cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½     teaspoon cayenne pepper, optional
  • salt, to taste [amount added will vary on sodium content of broth + tomatoes/beans]
  • to serve:  shredded Mexican cheese blend, (skip for dairy free or use dairy free cheese)
  • crunchy tortilla chips, or tortilla strips, diced avocado, sour cream, or fresh chopped cilantro.
  •  
  • ...plus add your favorites from the list below:
  • tons-o-toppings:
  • greek yogurt or sour cream skip for dairy free
  • [I add lime zest to mine for extra oomph!]
  • tortilla strips
  • chopped red onion
  • chopped green onion
  • fresh cilantro
  • sliced jalapenos [for fire and flair]
  • fresh pico de gallo
  • fresh guacamole skip for dairy free
  • sliced avocado
  •  
  • HALF RECIPE  (4 SERVINGS)
  •  
  • 3  cups low sodium chicken broth
  • 1/2  cup canned crushed tomatoes
  • 1/4  cup tomatillo salsa verde
  • 1 1/2  tablespoons tomato paste (=1 tablespoon +1 1/2 teaspoons)
  • 1         Tablespoon olive oil
  • 1 1/2  cups cooked black beans, rinsed and drained
  • 1         cup cooked pinto beans, rinsed and drained
  • 1         pound cooked chicken (approx. 1 1 /2 boneless skinless breasts)
  • 2         small corn tortillas, torn into small pieces
  • 1        cup onion, chopped
  • 1        jalapeno (seeds and veins removed), (I would use about 1/2 teaspoon diced from a jar)
  • 1/2    of a large bell pepper, chopped, (about 1/2 to 3/4 cup)
  • 1        to 2 tablespoons fresh lime juice,
  • 2        tablespoons fresh cilantro chopped
  • 1/2    teaspoon chili powder
  • 1/2    teaspoon garlic powder
  • 1/4    teaspoon cayenne pepper, Optional
  • salt and pepper to taste [amount added will vary the sodium content of broth + tomatoes/beans]
  • shredded mexican cheese blend skip for dairy free or use dairy free cheese
  • crunchy tortilla chips
  •  
  • ...plus add your favorites from the list below:
  • tons-o-toppings:
  • greek yogurt or sour cream skip for dairy free
  • [I add lime zest to mine for extra oomph!]
  • tortilla strips
  • chopped red onion
  • chopped green onion
  • fresh cilantro
  • sliced jalapenos [for fire and flair]
  • fresh pico de gallo
  • fresh guacamole skip for dairy free
  • sliced avocado
  •  
  • SINGLE RECIPE  (1 to 2 servings)  (*** See Notes for Cooking)
  •  
  • 1 1/2  cups low sodium chicken broth
  • 1/4  cup canned crushed tomatoes
  • 1/8  cup tomatillo salsa verde
  • 2 1/4  teaspoons tomato paste
  • 1 1/2   teaspoons olive oil
  • 3/4  cups cooked black beans, rinsed and drained
  • 1/2  cup cooked pinto beans, rinsed and drained
  • 1/2   pound cooked chicken (approx. 1 1 /2 boneless skinless breasts)
  • 1       small corn tortillas, torn into small pieces
  • 1/2   cup onion, chopped
  • 1/2    jalapeno (seeds and veins removed), (I would use about 1/4 teaspoon diced from a jar)
  • 1/4    of a large bell pepper, chopped, (about 1/4 to 1/3 cup)
  • 2        to 3 teaspoons fresh lime juice,
  • 1        tablespoon fresh cilantro chopped
  • 1/4    teaspoon chili powder
  • 1/4    teaspoon garlic powder
  • 1/8    teaspoon cayenne pepper, Optional
  • salt and pepper to taste [amount added will vary the sodium content of broth + tomatoes/beans]
  • shredded mexican cheese blend skip for dairy free or use dairy free cheese
  • crunchy tortilla chips
  •  
  • ...plus add your favorites from the list below:
  • tons-o-toppings:
  • greek yogurt or sour cream skip for dairy free
  • [I add lime zest to mine for extra oomph!]
  • tortilla strips
  • chopped red onion
  • chopped green onion
  • fresh cilantro
  • sliced jalapenos [for fire and flair]
  • fresh pico de gallo
  • fresh guacamole skip for dairy free
  • sliced avocado
Steps
  1. Essentially you're going to toss everything in and walk away, but because I like to explain the methods to my madness I'll go into a bit more detail for ya:
  2. Turn your slow cooker to high and add broth, crushed tomatoes, tomato paste, tomatillo salsa, beans and chicken breasts, whole.
  3. Next dice your bell pepper, jalapeno, and onion and tear your corn tortilla into small pieces before tossing them into the pot as well. The corn tortillas help the soup to thicken a bit and also act as noodles!
  4. Add your seasonings, fresh cilantro, olive oil, and lime juice  cover.
  5. Within a few hours the chicken breasts should be juicy and perfectly cooked, if you happen to be around, feel free to scoop them out with tongs or a fork, place them on a cutting board, and chop each breast into six large pieces. Now it'll shred oh-so-easily! Use two forks to create pulled/shredded chicken and add it back to your slow cooker. If you aren't home yet you can complete this step once you return. No worries!
  6. The soup will simmer away on high for four-six hours [total time] and make your kitchen smell absolutely divine.
  7. Steal a taste towards the end and add any extra spices or add-ins that float your boat. I typically add a little extra chili and garlic powder and a little fiery cayenne depending on my mood. You may want to add salt or might find that there was enough in your beans/tomatoes/broth to start and leave it as is! Since I add crushed tortilla chips to my final product I only add a pinch of salt to the entire pot. The chips add it in at the end and create the perfect ratio for me! As noted above you can add more broth or keep the soup nice and chunky. I love mine super-hearty so I can attack it with the tortilla chips and a small mountain of grated cheese and scoop up the soup nacho-style. Hot soup, melty cheese, and crunchy tortilla chips... I'm swooning again just thinking about it. Clearly it's time to make another pot!
Notes
  • For a brothier soup, keep a bit of extra vegetable or chicken broth on hand to add towards the end. I like my soup hearty and skipped the "soupy" soup this time around! 
  • *If using canned beans, simply drain and rinse and you're ready to go! 
  • *** for cooking single serve:  Use a 3  to 4 quart crock pot.