Meal #5: Crock Pot Chicken Tortilla Soup

Well...it is another SOUPER Sunday! I typically go grocery shopping on Sundays, but my fridge and freezer are still stocked with healthy goodies to create new recipes with!

I love using the crock pot to create no fuss, simple meals that required little prep work and clean up. I am stealing this recipe from my girlfriend's new wellness and nutrition blog - Salootay. I am a firm believer that imitation is the sincerest form of flattery, especially when it comes to sharing recipes!

I am paring down the volume of the liquid in this soup, as we do not need as many servings, however the basics are the same. I only added one can of crushed tomatoes, 3/4 of a carton of reduced sodium chicken broth, and only one pound chicken tenderloins. I added a dash of garlic powder...well because I am an over-doctorer. As well as a diced green pepper and a handful of diced baby portabellas, simply because I had the extra produce on hand. A can of drained and rinsed black beans would also be a nice addition and add a little more protein and fiber. I am an advocate of finding a recipe that sounds like you would love and tweaking it to make it your own. If you do not have all of the items in your fridge or pantry, it is possible to recreate the recipe as long as the staples remain the same.

Crock Pot Chicken Tortilla Soup

courtesy of Chris Carrington

Ingredients~

• 1-1.25 lbs organic boneless, skinless chicken breast
• 2 large cans crushed tomatoes (I try and buy low sodium)
• 1 carton low sodium chicken broth
• 1 yellow onion, diced
• 10-12 white corn tortillas, sliced into thin strips
• 1 bunch fresh cilantro
• 2-3 limes
• 2 avocados
• 2 TBSP Mexican Style Chili Powder
• 1 TBSP Cumin
• shredded monterey jack cheese (optional)
• salt and pepper to taste

Process~

• Pour the chicken broth and crushed tomatoes into a crock pot
• Add the diced onions, some chopped cilantro and spices and mix well
• Place the chicken breast in the liquid
• Cover and set on Low for 6-8 hours or on High for 4 hours
• After it has cooked for the time above, pull out the chicken and shred with a fork.
• Place back in the crock pot.
• Add the white corn tortilla strips to the soup, cover and let it cook another 10-15 minutes
• When ready to serve, top each serving with some diced avocado, fresh cilantro and a squeeze of fresh lime juice. The pepper jack cheese is optional.

**if you prefer a more soupy consistency, you can add more chick broth**