The weather’s getting cooler and that means #Sundaysoupdays!! Put in the effort on a Sunday morning and not only will you have a hot, hearty Sunday dinner but at least 2 days of leftovers.
The base for my tortilla soup is low-sodium chicken broth (not the typical creamy, cheese base found in the tortilla soup at most restaurants).
It’s easy to make, SO delicious and likely one of the reasons my husband proposed to me.
Set your crockpot to low heat.
-2 skinned and deboned rotisserie chickens (in large pieces)
-1 red pepper (chopped)
-1 medium onion (chopped)
-1 can black beans (drained)
-1 can low-sodium corn (drained)
-1 can Rotel cilantro and lime diced tomatoes
-¼ cup dried cilantro (you can use fresh cilantro but I don’t know the equivalent. I’m not fancy like that)
-2 tbsp diced jalapenos
-1 tsp chili powder
-2 heaping tbsp McCormick Chili mix
-1 48 oz box Swanson’s low sodium chicken broth (I don’t use the entire container because I prefer a thicker consistency soup, if you like more broth-based, use the whole container)
-juice of one lime
Simmer on low heat for 5 hours, stirring occasionally. Remove large chicken pieces and shred with a fork, then return to crockpot and simmer for 1 additional hour.
Top with light sour cream, avocado, tortilla strips and a sprinkle of mexican-style shredded cheese.