Crockpot Chicken Tortilla Soup

This Mexican-inspired Crockpot Chicken Tortilla Soup practically cooks itself. I pile the ingredients into a slow cooker while I’m off doing far more glamorous things (like working, picking up toys off the floor, or dropping off a kid at softball practice). Enjoy!

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1 (46 ounce) can low sodium chicken broth
1 (15 ounce) can organic tomato sauce, or enchilada sauce (I prefer the enchilada)
1 (15 ounce) can organic diced tomatoes
4 cups cooked chicken, shredded (I used rotisserie from the Whole Foods deli)
1-3 anahiem chili’s, diced (depending on heat preferences)
1-2 small jalapeno peppers, seeded & diced
1 cup diced yellow onion
4-6 large fresh tomatoes, diced
2 garlic cloves, minced
4 Tbsp minced fresh cilantro
1 Tbsp chili powder
3 tsp cumin powder
2 tsp freshly ground pepper
1 tsp sea salt
2 tsp Chipotle Tabasco sauce

Garnish Suggestions:
avocado, diced
green onion, chopped
fresh cherry tomatoes, halved
cilantro leaves
lime wedges
crushed non-gmo blue tortilla chips

1. Place everything except the garnishes in the crock pot and cook on high for 5-6 hours.
2. Ladle into serving bowls, let everyone garnish as they choose, and add a good squeeze of lime!
3. If you are not using a crock pot, sauté the garlic and onion in 1 Tbsp olive oil in hot stock pot, before adding the remaining ingredients.
4. Simmer on medium-ish heat for at least an hour or two so that the flavors combine.

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