Crock Pot Chicken Tortilla Soup

Posted by in Recipes on Jan 28, 2019 . .

This hearty and delicious soup is a great way to use up leftover chicken and couldn't be simpler to make.

1 onion, chopped
1 1/2 TBSP Olive Cart Mango Fiesta Olive Oil
2 TBSP Olive Cart Roasted Garlic Flakes
2 tsp Chili Powder
2 tsp Olive Cart Michigan Herb Blend
1 28oz can crushed tomatoes
1 10oz can condesnsed chicken broth
1 1/4 cup water
1 1/2 cups Olive Cart Corn Relish
1 15oz can black beans, drained
1 15oz can northern white beans, drained
1 4oz can chopped green chile peppers
1/3 cup chopped fresh cilantro (chop more for topping)
2 boneless chicken breast halves, cooked and cut into bite-size pieces
  (or equivalent of both white and dark meat chicken)

For topping:
Chopped cilantro
Tortilla Chips
Sliced Avocado
Sour Cream
Shredded Monterey Jack Cheese
Chopped Green Onions

Heat oil in a skillet and add onion, cook over medium heat until onion is translucent.  Scoop cooked onion into crock pot and add all remaining ingreedients.  Stir well and set crock pot for 4 hours on low setting.  Or if in a hurry, can cook on high for 1 1/2 to 2 hours.  Serve in bowls and allow everyone to top with their favorites from list above.

Amazingly easy and oh so good!

Shopping Cart
Your shopping cart is empty!