Crock Pot Chicken Tortilla Soup

The Fall is my favorite culinary season.  With the cooling, crisp breeze comes the delightful aroma of Autumn.  Pumpkin spice, cinnamon, and spicy chilis infuse the air.  I enjoy a warm cup of coffee on my porch in the morning and spicy chilis and soups by evening.  I put away my summer clothes, and pull out my crock pot.  I am forever in debt to the inventor of the crock pot.

I have seen many variations of Chicken Tortilla Soup, but they typically are high in sodium and fat.  After several attempts and some tweaking, I’ve created a delicious version of my own.

Ingredients~

• 1-1.25 lbs organic boneless, skinless chicken breast
• 2 large cans crushed tomatoes (I try and buy low sodium)
• 1 carton low sodium chicken broth
• 1 yellow onion, diced
• 10-12 white corn tortillas, sliced into thin strips
• 1 bunch fresh cilantro
• 2-3 limes
• 2 avocados
• 2 TBSP Mexican Style Chili Powder
• 1 TBSP Cumin
• shredded monterey jack cheese (optional)
• salt and pepper to taste

Process~

• Pour the chicken broth and crushed tomatoes into a crock pot
• Add the diced onions, some chopped cilantro and spices and mix well
• Place the chicken breast in the liquid
• Cover and set on Low for 6-8 hours or on High for 4 hours
• After it has cooked for the time above, pull out the chicken and shred with a fork.  Place back in the crock pot.
• Add the white corn tortilla strips to the soup, cover and let it cook another 10-15 minutes
• When ready to serve, top each serving with some diced avocado, fresh cilantro and a squeeze of fresh lime juice.  The pepper jack cheese is optional.

**if you prefer a more soupy consistency, you can add more chick broth**

Ciao!

Tags: chicken, crock pot, recipes