healthy recipes crock pot chicken tortilla soup

INGREDIENTS

2 boneless, skinless chicken breasts

4 tomatoes, diced

½ jalapeno pepper, chopped

1 red bell pepper, diced

1 yellow onion, chopped

2 garlic cloves, finely chopped

2 cups corn kernels

½ cup fresh cilantro, chopped

1 C. dried oregano

1 C. granulated chipotle pepper

½ tsp. ground cumin

8 cups of chicken broth

Salt and pepper, to taste

FOR GARNISH

A drizzle of olive oil

4 tortillas, cut into strips

1 avocado, sliced

Plain yogurt or sour cream

Fresh cilantro, chopped

STEPS

Place all the ingredients “for the soup” in the slow cooker, then mix well.

Cook on low for 8 hours.

Remove the chicken from the slow cooker, then shred it using 2 forks. Return the chicken to the slow cooker, then stir.

In a large pan over medium-high heat, heat a drizzle of olive oil, then cook the tortilla strips until crispy.

Serve the soup with sliced avocado, a little plain yogurt or sour cream, a few fried tortilla strips, and fresh cilantro.

So, Bon Appetite!