I’m a soup lover. I also love anything quick and easy. Soup in a crockpot is the best of both worlds!
Chicken tortilla used to be my go-to soup at restaurants, but now I don’t order it because often times it’s not gluten free. Instead of missing out on my favorite soup, I just modify it and make it at home!
Ingredients:
(Serves about 8)
3-4 raw boneless skinless chicken breasts
4 garlic cloves, chopped
1 yellow onion, chopped
1 10 oz can of diced tomatoes with chiles (Del Monte, Ro-Tel and S&W are gf)
1 qt low sodium chicken broth
1 10 oz can enchilada sauce (Las Palmas and La Victoria are gf)
1 8 oz can tomato sauce (Hunts, Del Monte, Contadina, and S&W are gf)
1 5 oz can green chiles (Ortega and La Victoria are gf)
1 can black beans (drained and rinsed)
1 bag frozen corn
A few splashes of your favorite hot sauce
1 tsp cumin
1 bay leaf
Salt and pepper, to taste
Garnish: shredded cheese, tortilla chips, cilantro, avocado and any of your other favorite toppings!
Instructions:
This is super easy! Put everything into your crockpot. Stir it, so everything is mixed evenly. Put lid on and cook on low for 6-8 hours.
I hope you love this as much as I do!
Enjoy!