Crock-pot Chicken Tortilla Soup!

I recently got a crock pot and I am already obsessed with it. I love being able to toss everything in earlier in the day and then be able to walk away and work on other things. I made this chicken tortilla soup for my family over winter break and my sisters loved it! I didn’t write down the recipe at the time, so I decided to re-create it again here at school! Best part is I now have at least 4 days of leftovers!

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You will need:


2.5 cups low sodium chicken broth

1 can black beans (drained)

1 can kidney beans (drained)

1 bell pepper (any color)

1 small red onion

3-4 chicken breasts (I did 4 bc mine were tiny)

1 can rotel cilantro lime tomatoes

1 can rotel green chile tomatoes

1 packet taco seasoning

1 tablespoon garlic powder

1/2 tablespoon chili powder

1/2 tablespoon crushed red pepper

1/2 teaspoon black pepper

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Directions:

Place frozen chicken in crock pot. Pour 2.5 cups of chicken broth over the chicken. Add the rotel tomatoes. Drain the beans and add those as well. Then start chopping the veggies to add in.

 
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I used an orange bell pepper because it was what I had on hand, but I prefer green peppers in this recipe.

After chopping the vegetables, dump them into the crock pot, add all of the spices and give it a good stir!

I put my crock pot on the 6 hour setting because I made this at about 1 p.m. and knew I would be home around 6/7 ready to eat dinner. This recipe is perfect for a busy week when you just want to reheat something quickly for dinner. It also has a ton of protein from the chicken and beans as well as a healthy dose of veggies.

I will be eating this all week long as I have a busy week filled with meetings, sorority recruitment, and class.

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Finished product! This was so delicious and had just the right amount of spicy-ness! This will make about 5 generous servings!

Let me know if you try it below in the comments!

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