Easy Crockpot Chicken Tortilla Soup - A Healthy Dose of Ash

I love crockpot recipes! Let’s face it, we’re all busy and the last thing we want to do at the end of the day is stand over a stove and cook for an hour. When you have dinner already cooking you have more time to exercise, do laundry, run kids to sports etc. This recipe uses leftovers from another crockpot meal. I like to save the leftovers chicken from my Salsa Chicken recipe and use it in here to make this soup even easier!

Recipe:

1 pound of leftover salsa chicken (or uncooked chicken)

(Add 1 small onion and 2 garlic cloves if not using salsa chicken above)

15 oz organic chicken broth

15 oz can of corn

15 oz can of Rotel tomatoes and green chilis

10oz can of red enchilada sauce

1 cup of water

1 packet of taco seasoning

salt and pepper

shredded cheese (for topping)

tortilla chips (for topping)

sour cream (for topping)

avocado (for topping)

Instructions:

Throw it all in your crockpot, cook on low for 8-10 hours. If you didn’t use the leftover chicken salsa you will need to shred the chicken when it’s done. Time saving hack, take the chicken out of the crockpot and put in bowl. Shred with your mixer, return to crockpot. Serve with shredded cheese, sour cream, avocado and tortilla strips.

I hope this helps make your life a little easier

Ash

(Recipe adapted from (The Country Cook)