November is here and the weather has been unbelievable the last few weeks. Cooler weather means soup season in our house. We tend to have a few favorites that make frequent appearances throughout the fall and winter, but this recipe is a new one. It is a delicious, brothy soup with a ton of flavor and more importantly incredibly easy to put together.
I am official naming it "Lexie Mae's Tortilla Soup" after our friends Matt & Courtney and their new baby girl, Lexie Mae. Our whole crew (boys and all), went to visit Matt & Courtney a few weeks ago before Lexie Mae had arrived. They were kind enough to make dinner and host us for a few hours. Along with inviting us into their beautiful home (I don't think Harrison & Graham damaged anything), they also made and shared this wonderful recipe for chicken tortilla soup. I am incredibly happy for them and so grateful that Lexie Mae joined their family a few weeks after our visit with them. Congratulations Matt & Courtney and welcome Lexie Mae!
Ingredients
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 yellow onion, finely diced
28 oz chicken broth
1.5 cups of water
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp dried oregano
1 tsp black pepper
Tortilla chips or strips (for topping)
Sour cream (Garnish)
Shredded cheese for topping (I used pepper jack)
Click here for a PRINTABLE RECIPE.
In your crock pot, add chopped onion, rotel, black beans, kidney beans, corn, chicken broth, water, garlic powder, chili powder, cumin, oregano and black pepper. Stir until combined.
Tortilla chips or strips (for topping)
Sour cream (Garnish)
Shredded cheese for topping (I used pepper jack)
Click here for a PRINTABLE RECIPE.
Now, add two chicken breasts to the soup mixture. Make sure that the chicken breasts are fully submerged in the liquid (not like above, I wanted you to see them). Cook on LOW for 6-8 hours.
When cooked, remove the two chicken breasts from the soup and use two forks to "pull" the chicken. It should essentially fall apart, but it is easier to do on a plate versus inside the crockpot in the liquid.
After the chicken has been pulled, add it back to the soup and stir to combine.
Grab some bowls and serve! I like to top mine with shredded pepper jack cheese, tortilla chips and sour cream. Other garnishes include chopped cilantro, salsa, hot sauce or jalapenos.
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Lexie Mae's Tortilla Soup with pepper jack cheese, tortilla strips and sour cream.
