Chicken Tortilla Soup ~ Made in Crockpot ~ Gluten Free

 

Chicken Tortilla Soup ~ Made in Crockpot ~ Gluten Free

In a Crockpot Add and Mix well:

1 Jar (16 Ounce) Tomato Based Salsa of your Choice (Mild, Medium or Hot)

4 Cups Chicken Stock

3-4 TBL Taco Seasoning (My Homemade recipe for Taco Seasoning below)

1 Can (15 Ounces) Black Beans, Drained and Rinsed

1 Can (15 Ounce) Whole Kernel Corn, Drained and Rinsed

3-4 TBL Lime Juice

Add:

3 Boneless Skinless Chicken Breast

Turn the Chicken over in the Salsa Sauce Mix,, making sure it is covered

Cover the Crockpot

Cook 6-8 Hours on Low

or

4-6 Hours on High

After 4 Hours Check to see if the Chicken is Fork Tender done (Do not over cook the Chicken)

Remove the Chicken when it is done with a Slotted Spoon onto a Plate

Use 2 Forks to Shred the Chicken

Add the Shredded Chicken back into the Crockpot

Mix in with the Salsa Mixture

Check the Seasoning ~ Make any adjustments. 

Optional: You can also add some Hot Spice or Chopped Jalapeno Peppers to taste

Cook on Low for 30 Minutes

Serve the Soup in Bowls

Garnish with:

Shredded Cheddar Cheese

Sour Cream

Sliced or Chopped Avocado

Tortilla Chips 

Homemade Taco Seasoning:

I made mine Low Sodium. Add Salt if you prefer it.

Mix together:

1 TBL Chili Powder

2 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Ground Cumin

1/2 tsp Paprika

1/2 tsp Smoked Paprika

1/2 tsp Oregano

1/2 tsp Black Pepper

1/2 tsp Cayenne Pepper

1 tsp Minced Dried Onion

Adjust to your liking. I multiply this recipe 6-8 times, Mix and Store in a Mason Jar. 

ENJOY!