Crock Pot Chicken Tortilla Soup

We are heading into soup season, and since we're diving into all things hygge, soups are definitely part of it.   I've been trying to dig us out of a food rut since we got back from New England, and this was one of the recipes that helped.

I found the original recipe on Delish.com and tweaked it a bit to our tastes and dietary preferences.  The fact that it's a crockpot recipe makes it that much better.  Who doesn't want to come home from work, especially this time of year, and have dinner made?  Better yet, since I'm posting this the day before Thanksgiving, this is the perfect way to use any turkey leftovers!

Here's what you'll need for my version.

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Crockpot Chicken Tortilla Soup (adapted from Delish.com)

1 lb. boneless skinless chicken breasts (or leftover turkey)

1 15-oz. no salt added can black beans, rinsed

1 cup frozen corn

2 red peppers, chopped

1 yellow onion, chopped

1 15-oz. can Rotel chipotle diced tomatoes

3 cloves garlic, minced

1 tbsp. cumin

1 tbsp. chili powder

1 tsp chipotle pepper, ground

1 tsp liquid smoke

1/2 tsp. sea salt

4 cups chicken bone broth

1 cup shredded pepper jack cheese

4 small corn tortillas, cut into strips

Scallions, for garnish

Taco sauce, for garnish

(Optional) Cilantro, for garnish

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In a large slow cooker, add all ingredients except for cheese, tortillas, scallions, and taco sauce.

Cover and cook on low until chicken is cooked and falling apart (around 5 to 6 hours), then shred chicken with a fork.

Make the tortilla crisps by heating your oven to 425 degrees, cut 4 small corn tortillas into strips and bake until crispy.

Ladle soup into bowl, add tortilla strips and top with pepper jack cheese allowing to melt.

Garnish with taco sauce and chopped scallions.

I'm sure you're going to love it as much as we did.  It's even better the next day!

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