Crockpot Tortilla Soup

My sister, Sarah, and I LOVE a good crock pot meal. And we’re also kinddddd of obsessed with Mexican food. Another meal making its debut to week 2 of the Ten Day Trim is our favorite – homemade, clean chicken tortilla soup. There’s nothing better than a crockpot meal when it comes to meal prep. Sarah lives in Jackson Hole, WY and it’s still the dead of winter there, so I know she’s going to love seeing this featured! I LOVE making this because half the ingredients come in a can, so the less prep & less clean up, the better!

Now, we throw in ALL our favorites with this one, so you may need to cut the recipe in half if you have a small or medium sized crockpot. Mine is huge and this still barely fits! 😉 YUM! Bring some to your neighbors or freeze half for later [my favorite!]

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Ingredients:

  • 32 ounces organic chicken broth
  • 2 large or 5 cutlets of organic skinless chicken breasts, cut into small cubes
  • 2 tablespoons organic tomato paste
  • 1 large can of organic diced tomatoes 
  • 1-2 small can(s) of organic diced green chilies
  • 1 white or yellow onion, diced
  • 1 peeled organic zucchini, chopped
  • 4 organic celery stalks, chopped
  • 2 tablespoons minced organic garlic
  • 1 medium-sized can organic corn
  • 2 jalepenos with seeds removed, and minced
  • 1 can organic unsalted black beans, rinsed and drained
  • 1/2 can organic unsalted kidney beans, rinsed and drained
  • 1 small can sliced black olives
  • 3 organic carrots, peeled and chopped
  • 1 large organic avocado, sliced [to use as garnish]
  • Season with
    • 1 1/2 teaspoons chili powder
    • 1 teaspoon cumin
    • 1/4 teaspoon pepper
    • 1 teaspoon Mexican oregano
    • 1 teaspoon Marjoram
  • 1 cup water
  • 1 bay leaf
  • Optional [because I hate cilantro! haha] 1 bunch of cilantro, chopped
  • Optional: Shredded Mexican-style cheese
  • Optional: Top with a dollop of Greek yogurt or sour cream
  • Optional: Top with cilantro, parsley, or chives as garnish
  • Optional: Tortilla strips as garnish

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Directions:

  1. Throw everything into crockpot [except garnishes] and cook on low for about 4-6 hours, or until chicken is cooked all the way through
  2. IF YOU HAVE EXTRA TIME – in a medium sized skillet, throw in a dash of coconut oil and brown onion, jalepeno, chicken, and garlic prior to throwing them in the crockpot. YUM!
  3. Once chicken is cooked thoroughly, serve and enjoy!
    • Optional: Shredded Mexican-style cheese
    • Optional: Top with a dollop of Greek yogurt or sour cream
    • Optional: Top with cilantro, parsley, or chives as garnish

I also found this super handy time conversion; I love when I can speed up cook time with high heat, so this may help you with future crockpot recipes!

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One Comment on “Crockpot Tortilla Soup

  1. Pingback: Healthy Snack Ideas | Sea Shells & Sit Ups

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