It’s that time of year again.. crockpot season! I have to admit, I used to be anti-crockpot because I’m more of a hands-on cook, but it’s definitely nice to throw something in there and several hours later your house smells great and you have an amazing meal cooked! The chicken tortilla soup was not only simple, but hearty and delicious. And did I mention.. a wonderful hangover cure? 😉
3 boneless skinless chicken breasts
1 (15oz) can of corn, drained
1 (15oz) can of black beans, drained and rinsed
1 medium yellow onion, chopped
2 jalapeños, finely chopped (use only 1 or remove the seeds for a milder taste)
1 cup grape tomatoes, halved
3 garlic cloves, minced
2 cups of chicken broth
1 cup of water
1 tsp cumin
1 tsp chili powder
¼ tsp cayenne pepper
Juice from 1 lime
Coarsely ground sea salt and ground pepper to taste
Shredded pepper jack or Monterey jack cheese (optional)
Avocado, sliced into chunks
¼ cup cilantro, chopped
8 corn tortillas
(1.) Place chicken, corn, beans, onion, jalapeños, tomatoes, minced garlic, cumin, chili powder, and cayenne pepper in a crockpot. Cover and cook on high for 3-4 hours or on low for 7-8 hours. (2.) Use two forks to shred the chicken in the crockpot, squeeze in lime juice, and season with salt and pepper. Stir to mix well.
Preheat oven to 350 degrees F (176 degrees C). (3.) Cut tortillas into strips, brush with olive oil, and arrange in a single layer on a cookie sheet. (4.) Place in the oven to bake for 5-7 minutes or until they become crisp.
Dish soup into bowls, top with shredded cheese, avocado chunks, cilantro, and tortilla strips.