Easy, healthy and room for lots of adaptions, here is my version of an old Cooking Light recipe for Chicken Tortilla Soup.
DF Barb let me know that Saturday’s post didn’t have a recipe link for the chicken tortilla soup, so I thought I would type that up quickly and post here.
It’s based on a recipe we’ve been enjoying for over 20 years. It’s easy to adapt to personal tastes such as adding beans or jalapenos or sour cream. Maybe extra veggies like zucchini? Okay, don’t get ridiculous here.
Chicken Tortilla Soup
Healthy, easy, delicious and easy to adapt
Servings: 10 cups
Ingredients
- 2 4-ounce skinned and boned chicken breasts
- 2 cups frozen whole kernal corn
- 1 large onion, chopped
- 2 garlic cloves, minced or pressed
- 4 cups chicken broth
- 1 can tomato sauce
- 1 can diced tomatoes with green chiles
- salt and pepper to taste
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp chopped jalapeno (optional)
- tortilla chips and toppings of your choice Sour cream, grated cheese, lime, chiles, green onion work well
Instructions
- Combine all ingredients except toppings and chips in a large slow cooker.
- Cover and cook at high for 6 hours.
- Serve soup with toritilla chips and toppings of choice.