So, Boo Mama is hosting a Crockpotalooza which is great for a couple of reasons. One, I love a good crockpot recipe and I am always looking for new recipes to use in my crockpot. Two.... I love most anything that ends in PALOOZA!! So here is mine for this Thursday. I made it last week and it was soo good. It has been tweaked a little so hope you enjoy it!
CHICKEN TORTILLA SOUP
4 soft corn tortillas cut into 1-by-2 inch strips
1 TBS EVOO
I lb boneless, skinless chicken breast diced (OR sometimes I use the grilled chicken that is frozen and already in strips!)
3 cu frozen bell pepper and onion mix
1 can black beans
1 TBS ground cumin
2 14 oz cans of reduced sodium chicken broth
1 15oz can diced tomatoes w/green chilies
2 TBS lime juice
1/2 cu fresh cilantro (you can leave out if you are not a big fan of the cilantro)
3/4 cup shredded cheddar or monterey jack cheese
Preheat your oven to 350 and bake tortillas on baking sheet until browned and crisp. (10 minutes app)
Cook chicken in skillet long enough to brown, but not all the way cooked.
Add all ingredients to crockpot (except cheese and tortilla strips) and cook on low for 4 hrs. When ready to eat, top your bowl of soup w/cheese and tortilla strips.
The green chilies do cause it to pack a little heat. So, if you don't like that just use regular diced tomatoes. The hotter the better for me!! Enjoy!