Today you are in for a special treat. Jen from PinkWhen is here sharing her fabulous Crockpot Chicken Tortilla Soup Recipe! Jen is one of those bloggers who I respect and admire (I want to be her when I’m a “grown up” blogger).
Try this recipe with my Fire Roasted Salsa with Corn that I shared earlier this week.
Enjoy the post!
My name is Jennifer and I blog over at PinkWhen. You can find a lot of different things over at Pinkwhen, but the majority of what you will find are DIY tutorials for things big and small, as well as some great recipes! Today I am going to share with you my Chicken Tortilla Soup (Crockpot Version). It’s an amazing dish, and I am sure you are going to love it as much as I do.
CrockPot Chicken Tortilla Soup:
Toss these ingredients in the crock pot and cook all day on low, yummy!!!
- 1 large bag of frozen chicken fajita strips
- 1 onion (finely chopped)
- 2 tsp chili poweder
- 1 (28oz) can crushed tomatoes
- 1 (10.5oz) can condensed chicken broth
- 1 1/4 cups water
- 1 can whole kernel corn
- 1 can white hominy
- 1 (4oz) can chopped green chile peppers
- 1 (15oz) can black beans, rinsed and drained
- 1/4 cup dried cilantro (or fresh if you have the time)
- Crushed Tortilla chips
- Sour cream
- Shredded Monterey Jack cheese
- Sliced avocado
- Chopped green onion
If cooking all day, put your crockpot on low and add all of the ingredients, mix well, and stir every hour. Ready in 6 hours. If cooking quicker, mix all ingredients and place on high for 4 hours, stirring at least every hour.
When ready to eat, grab your toppers and add. This is a favorite dish, super easy, and super yummy!
If you liked this recipe, you can also find some other great recipes and ideas from PinkWhen. Here are a few to check out:
Thanks so much for letting me guest post over here at Sew Creative today! I hope you get a chance to stop in to PinkWhen soon!