Soup season is here and I don’t know about you, but anything we can throw in a crockpot and forget about until dinner time is a win in our book! Here’s another great recipe from our friend Erin at Pure Fitness. We tried this the other night and it was DELICIOUS!!
Creamy Crockpot Chicken Tortilla Soup
INGREDIENTS
2 lbs. chicken breast
1 tbsp olive oil
1 (10 oz.) can diced tomatoes and green chiles, do not drain
½ cup yellow onion, chopped
1 poblano pepper, seeds removed, chopped
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen grilled corn, or regular corn kernels will also work
4 cups chicken stock
1 bay leaf
1 tbsp cumin
1 tbsp chili powder
2 tsp paprika
1 tsp garlic powder
¼ tsp cayenne
Salt and pepper to taste
Mix ins:
¾ cup sour cream
¼ cup shredded cheddar, optional
Toppings:
Tortilla strips, crumbled cotija cheese, lime wedges, cilantro, sliced jalapeño
INSTRUCTIONS
In a skillet over medium heat add the olive oil with the onion and poblano pepper.
Sauté for 3-4 minutes or until they are softened.
Transfer to the Crock-Pot with the rest of the ingredients (not the mix ins or toppings)
Cook on high for 3 hours or low for 6 hours.
Remove chicken and shred with two forks, transfer back to the Crock-Pot.
Mix in the sour cream and shredded cheddar. Stir to combine.
Cook on low for 30 more minutes.
