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!
(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!
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!