Woopi’s Crockpot Chicken Tortilla Soup
Today I’m sharing my dear friend Woopi’s chicken tortilla soup recipe. I guarantee you will be hooked!! With fall here, this hits the spot for the perfect comfort food. It’s a perfect meal, especially on a rainy day.
Do you every get into a menu rut and can’t decide what to make? Well…if you enjoy cooking, you can snap out of the rut by trying this. I recommend finding a few people you see on the regular that also enjoy well prepared food and make it a point to exchange recipes with each other. It’s a great way to build (and perhaps enhance) your recipes by bouncing ideas back and forth with one another.
My friend Woopi and I always love exchanging recipes. Woopi’s also my hiking buddy so we talk food & recipes for hours some days!!! True foodies at heart!
Here is the mouth watering Crockpot Chicken Tortilla Soup Recipe
4 boneless chicken breast
3 tablespoons of butter
1 onion chopped
1 teaspoon minced garlic
1 cup of salsa
1 can of black beans
1 can of kidney beans
1 cup of frozen roasted corn (Trader Joe’s)
2 teaspoons of cumin
1 packet of taco seasoning (Lawry’s)
1 tablespoon of chipotle seasoning
32oz chicken broth (Trader Joe’s)
Cream Mixture (Roux)
2 tablespoons of butter
3 tablespoons of flour
½ cup heavy cream (add more if needed to lighten up the mixture) optional
½ cup of cheddar cheese optional
Crushed corn chips (Trader Joe’s)
Melt butter in crockpot, place chicken, onion, garlic, salsa, beans, corn, and chicken broth in and mix. In a separate bowl, combine seasoning. Mix into crockpot. Cook on low for 8 hours or high for 4 hours.
Make the cream mixture (Roux). Melt butter on low and then quickly add flour until you get a creamy mixture to make the roux. Once everything is a creamy consistency, pour in heavy cream, cheese, & stir on low for another 3 minutes. Once well blended add into crockpot. Add this the last 15 minutes.
Top soup with corn chips, avocado, sour cream and cilantro. Enjoy!