Hearty Crockpot Tortilla Soup

I threw this soup together on a whim this morning to cook in the crockpot all day and my family RAVED about it so I’m jotting it down on here really quickly- #1 before I forget and #2 before I run out the door to bible study.

This recipe isn’t Whole30 (because of the corn and beans) but it’s TASTY and family approved and perfect for (my) Life After Whole30.

I hope you guys enjoy this recipe! If you make it and post a photo to Instagram tag me! Tag me in your actual photo and use the hashtag #EmilyEatsRealFoodRecipe. I love seeing the creations you come up with from my recipes.

HOUSE SEASONING RECIPE CAN BE FOUND HERE.

Hearty Crockpot Tortilla Soup
Author: 
 
Ingredients
  • 2 Large Chicken Breasts
  • 1 Medium Onion, Chopped
  • 3 Cups of Chicken Broth or Bone Broth
  • 1-2 Cups of water (add last)
  • 1 Can of Fire Roasted Tomatoes
  • 1 Can of Rotel (Tomatoes + Green Chilies)
  • 1 Can of Ranch Style Beans
  • 2 Large ears of fresh corn on the cob- corn removed
  • 2 Teaspoons of Chili Powder
  • 1 Teaspoon of Cumin
  • House Seasoning to taste (Recipe on Blog)
  • Avocado, Fresh Cilantro and Lime wedge for garnish.
Instructions
  1. Add all ingredients (except garnish) to large crockpot, don't drain any of the cans, and cook on low for 8 hours or on high for 4.
  2. Once done, shred chicken with 2 forks and stir to combine shredded chicken.
  3. Top with avocado, cilantro and juice from a lime wedge.
  4. (My family added cheese or sour cream to theirs.)

 

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