Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

Fall is such a tease.  Last week I was swooning over the cooler temps, but we are back to the confusing time where summer and fall mesh.  It is during this time that dressing myself becomes more of a chore than I care for it to be.  Hot or cold, hot or cold…blah.

So, I figure we need to CALL THE FALL.  What does this mean?  I have no idea, I just read it somewhere on Instagram yesterday.  But I figure one way to get the fall ball rolling is to share one of my favorite fall recipes with you…

Crockpot Chicken Tortilla Soup

Yum.

This soup is easy, and so good, and EASY.

To be honest, I’m not sure I’ve ever made it exactly the same way twice.  It’s the kind of soup that you throw in whatever you have in the pantry, and hope for the best…but it always comes out good-I promise!

This soup is one you want to cook on low all day if you’re having it for dinner, or all night if you’re serving it for lunch.

Here is what you need:

Frozen raw chicken (the amount depends on how much you like in your soup-or how much you happen to have in your freezer :)

Two or three different kinds of canned beans. (i usually prefer black and kidney, but I have also used navy and pinto in it.)

1 can of rotel

1 can of enchilada sauce

1 cup of chicken broth (More or less depending on how thick you like your soup to be.  I didn’t have broth the other day and used water-it turned out fine.

2 tsp of chili powder

1 tsp oregano

2-3 cloves of fresh garlic (probably one of the most important ingredients-do not substitute garlic powder!)

1-2 chopped onion (I used sweet or white)

Here’s how to make it:

Put the chicken in the crock pot (still frozen).  Drain and rinse beans and pour them on top.  Dump everything else in, turn the crock pot on low and walk away. :)

NOTE:  I usually use some cornstarch to thicken mine about an hour before serving it.  Take 2 tsp of cornstarch and add to a cup of cold water.  Stir it well and then dump it in the crock pot with the soup.  Mix it around and let it sit for a bit.  If it’s still too thin for your liking repeat step one.:)

I usually serve mine with shredded cheese and a dollop of sour cream.  Jalapenos would also be good with it.

There, we’ll see if that works.  If not I have plenty more favorites to share with you this week!

Blessings,

Gretchen

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