Quick & Easy Week Night Dinner - Updated Slow Cooker Tortilla Soup
So if you follow me on Instagram you might already know that I made slow cooker tortilla soup this passed Sunday. I had mentioned to my husband that I was going to make the soup and he asked me what all went into the soup. I listed off the ingredients. He looked at me and said, "Why don't you add corn and beans to it, then it has everything in one and you don't have to make sides." DIETITIAN HEART SWOON. I was so proud. And a little jealous I didn't think of that first. I based this recipe after the previous tortilla soup, but switched it up a little. I think overall it improved the soup.
Quick & Easy Tortilla Soup
HERE IS WHAT YOU NEED: Olive oil, 2 garlic cloves, chicken breast, 2 (10 oz cans) Rotell with green chillies, cumin, chili powder, garlic powder, salt, pepper, chicken broth, cream cheese or sour cream, 1 can pinto beans, 1 can black beans, 1 can corn, shredded cheddar cheese, cilantro for garnish
WHY THIS WORKS DURING THE WEEK: This recipe does not take a lot of thought or skill. Put everything in the crock pot, 4 hours later you have delicious soup. You can adjust the spice level by eliminating the jalapeño or decrease the amount of chili powder. I made corn bread muffins to go along with the soup, but you could also eat tortilla chips with this as well.
LET'S GET COOKING: Add all ingredients to the crock pot except the cheddar cheese and cilantro. Stir. Set on high for 4 hours. Still in cream cheese/sour cream and cheddar cheese. Bam. Done.
Quick & Easy Week Night Dinner - Slow Cooker Tortilla Soup Recipe
2 tbs olive oil
2 garlic cloves minced
3 large chicken breasts
1 can pinto beans rinsed
1 can black beans rinsed
1 can corn
2 (10oz) cans of Rotel with green chillies
1 jalapeno diced (optional for more spice, also could add a can of green chilies)
2 tbs cumin
2 tbs garlic powder
2 tsp chilli powder (add more or less to adjust spice)
1 tbs salt
1 tbs pepper
6 cups chicken broth
1/4 cup sour cream or cream cheese (I randomly was out of sour cream so I used cream cheese and it worked the same)
1 cup cheddar cheese
cilantro for garnish (I chopped up a small amount and added it to the soup because I love cilantro)
Avocado cubed for garnish
salt + pepper to taste
Turn crock pot on high, add all ingredients listed except sour cream/cream cheese, cheese, avocado and cilantro. Stir.
Cook on high for 3.5 hours. Remove chicken and shred. Add chicken back to soup. Stir in sour cream/cream cheese and 1/4 cup cheddar cheese. Optional: add some chopped cilantro. Continue cooking for remainder of cook time.
Add cilantro and avocado. Serve and Enjoy!