Melt Away Those Cold Nights With A Piping Hot Bowl Of Chicken Tortilla Soup

Believe it or not, this is a great crock pot recipe too. You can easily toss all the ingredients together in your slow cooker and cook slow and steady. Around 4 to 5 hours on high or 7 to 8 on low seems to do the trick. You will have to play around with your cooker though. Every one is different. There is nothing better than walking in after a hard day’s work to the delicious smell of this tasty soup cooking away. I just love it any time of the year! Check out what they are saying about this recipe over at BigOven:

“The soup was great, I added black beans, salt and pepper to the mix. Love it and will be cooking this one again…”

This is one of those versatile dishes that you can really play around with and make your own. Don’t be shy… jump right in!



Pam Cooking spray
1 pound Chicken tenders; all visible fat discarded, cut into bite-size pieces
1 medium Green bell pepper
1 medium rib Celery
1/2 medium Onion; (about 4 ounces)
2 medium Garlic cloves
1 medium Fresh jalapeno pepper; (optional)
2 medium Italian plum tomatoes; (Roma)
2 (14.5-ounce cans) Swanson Fat free, low-sodium chicken broth
1/2 cup Frozen whole-kernel corn
1/2 cup Fresh cilantro; snipped
Juice of 1 medium lime
1 teaspoon Chili powder
1 teaspoon Ground cumin
1/2 cup Baked tortilla chips
1/2 medium Avocado
1/4 cup Kraft Low-fat Mexican blend shredded cheese



Lightly spray a large saucepan or Dutch-oven with cooking spray. Cook the chicken over medium-high heat for 5 minutes, or until browned, stirring occasionally.

Meanwhile, chop the bell pepper, celery, and onion. Mince the garlic. Wearing disposable gloves, chop the jalapeno, discarding the ribs and seeds for less heat. Stir into the chicken and cook for 3 to 5 minutes, or until tender, stirring frequently.

While the vegetables cook with the chicken, seed and chop the tomatoes. Stir into the chicken mixture with the broth, corn, cilantro, lime juice, chili powder, and cumin. Bring to a boil, still over medium-high heat. Reduce the heat and simmer for 10 minutes.

Meanwhile, crush the tortilla chips and thinly slice the avocado.

When the soup is ready, sprinkle with the chips and Mexican blend cheese. Garnish with the avocado.






Quick Tip: Toss in a dollop of sour cream before enjoying for a creamier texture.
Thanks again to BigOven for this zesty recipe.