A great thing about this chicken tortilla soup is that you can make super healthy if you are trying to watch what you eat or you can add some other ingredients that make it a little more on the other side of things! I love to add tons of cheese on top of mine! It’s also perfect with a tortilla chip to scoop up the chicken and other veggies with! Sometimes I will also add in more veggies like zucchini or squash. Again, trying to get my kids to get more veggies in there diet and this soup is the perfect place to disguise all veggies! We all win! This soup is really a good one and this recipe is absolutely delicious.
Check out what our friends from Spark Recipes have to say about this:
“We like things spicy and flavorful, so I also add in a dash or two of cayenne.”
A little kick of spice never hurt anyone! Count me in!
Ingredients
3 raw boneless, skinless chicken breasts
1 (15 ounce) Hunt’s can diced tomatoes
1 (10 ounce) can Paco enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
3 cloves garlic, minced
2 cups water
1 (14.5 ounce) can Swanson 99% fat-free chicken broth
1 TBSP McCormick’s cumin
1 TBSP McCormick’s chili powder
1 teaspoon Morton salt
1/4 teaspoon McCormick’s black pepper
1 bay leaf
1 (10 ounce) package Green Giant frozen corn
1 tablespoon chopped cilantro
Instructions
Remove chicken from soup and shred. Return chicken to soup, stir, and serve.
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Quick Tip: Add a pobleno pepper in the slow cooker for more flavor and a kick of spice.
Thanks again to Spark Recipes for this amazing recipe.
