The warm weather seems to have abandoned us for the year, in its place leaving the chilling winds of fall and the icy breezes of winter. And while many people don’t love having to go outside and face the cold weather during the Winter months, it just makes it that much more enjoyable to come home to a steamy pot of homemade chicken tortilla soup.
Nothing soothes the soul quite as much as a savory bowl of hot soup on a frosty Fall or Winter day. In order to make some easy, yummy, and satisfying chicken tortilla soup, all you need is a crockpot and a few inexpensive ingredients.
First, buy a packet of raw chicken breast and after lining the crockpot, put the chicken breast inside it along with a whole carton of low-sodium chicken stock. Set the timer for 4 hours, add two cups of water, and let the chicken cook. You can add in some black pepper, a spoonful of garlic, and some fresh cilantro. After about ten hours, check to see if the chicken is mostly cooked throughout. If this is the case, take the chicken out of the crockpot and use a fork and knife to cut the chicken into any size pieces that you prefer. Once done cutting up the chicken, add it back to the crockpot. Next, add in one can of black beans, one can of pinto beans, some fresh lime juice, and two chopped zucchini. Next, add the most important ingredients. Add a large can of enchilada sauce and a small can of diced tomatoes. Put everything in the crockpot, add a bit of cumin and cayenne pepper, and let everything simmer for the remaining amount of time. Once complete, serve with some shredded cheddar cheese and your tastebuds, and body temperature, will be sure to thank you.