I have another easy recipe that you will like. This is easy an inexpensive to make. It also is done in the crockpot so who wouldn’t enjoy that.
Most of the ingredients for this recipe I already had on hand. I just needed black beans to complete this dish. You can use whatever bean you would like for this soup, but I think the black bean is the best.
when making the tortilla strips I would prefer corn, but on the day I make this I only had flour one an they worked just as great. Now I put my tortilla strips in the oven, but you can most deffently fry them. I try to cut down on frying where and when I can so I just used the oven. Maybe next time I will use the air frier and see if I like it that way.
With this soup you get everything in a bite. Such goodness.
I love making homemade chips of any kind.
Crockpot Tortilla Soup
Equipment
- 1 Crockpot
Ingredients
- 4 cups chicken broth
- 1 can diced tomatoes with juice
- 1 can black bean drained and rinsed
- 3 cups shredded chicken
- 1 1/2 cups corn
- 1 tbsp lime juice or 2 small limes
- 1 tsp chlii powder
- 2 tsp cumin
- 1 tbsp fresh cilantro chopped
- 1 tsp salt or to taste
- 2 cups water
- 1 pk corn tortillas cut into strips
- 2 tbsp olive oil
- 1 tsp salt for the tortilla strips
Instructions
- One by one add in the ingredients to the crockpot and let cook for 6 hours or until chicken is done. Once chicken is fully cooked take out of crockpot and shred it. Then put in back in the crockpot and stir it well. For the tortilla strips Preheat oven to 400 degrees. Line a baking sheet with foil. Cut the tortillas into strips and place them on the baking sheet making sure they are separated. Drizzle with olive oil and salt then give them a toss to coat all the strips. Bake for about 10 minutes, or until crisp and golden brown. Set them aside until ready to eat.
