Slow-Cooked Chicken Tortilla Soup!

The last couple days have been really stressful and to help normalize things, I decided to cook a big batch of soup for us. Luckily, I came upon this idea before noon, which made a big difference in us getting to eat the soup tonight. For crockpot recipes, it's always best to plan ahead as most recipes take 5-8 hours to cook. I adapted a recipe I found online for Chicken Tortilla Soup, one of my favorite childhood meals. At our home, we love to substitute plain greek yoghurt for sour cream. A dollop of plain yoghurt, shredded cheese, avocado slices and a handful of Juanita's Tortilla Chips and you have the makings of an awesome fall or winter meal. Enjoy! 

Slow-Cooked Chicken Tortilla Soup

Adapted from Allrecipes.com (http://allrecipes.com/recipe/slow-cooker-chicken-taco-soup/)

Makes 8 servings

Ingredients:

1 onion, chopped

1 (16 oz) can kidney beans

1 (16 oz) can black beans

1 (15 oz) can whole kernel corn, drained

1 (8 oz) can tomato sauce

2 (10 oz) cans diced tomatoes with green chiles

3 whole skinless, boneless chicken breasts

2 tablespoons chili powder

1 tablespoon cumin

2 teaspoons smoked paprika

2 teaspoons crushed red pepper powder

Toppings (optional):

Extra sharp cheddar cheese, shredded

Sour cream or plain greek yoghurt

Avocado slices

Tortilla chips (I recommend Juanita’s Tortilla Chips)

Directions:

1. Place the onion, kidney beans, black beans, corn, tomato sauce, and diced tomatoes in a slow cooker. Add seasonings, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low high heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Using two forks shred the chicken. The meat should easily fall apart. Stir the shredded chicken back into the soup, and continue cooking for another hour. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.