Easy Crock Pot Chicken Tortilla Soup + First Line Brands Headband Giveaway WINNER!
Prep Time
15min
Cook Time
3-4hrs
Prep Time
15min
Cook Time
3-4hrs
Ingredients
Instructions
  1. combine EVERYTHING into your crock pot
  2. chicken breast cooks fast and you don’t want the breasts to get dry; set crock pot on high for 3 hours, or on low for 5 hours.
  3. once breasts are cooked through, shred them up, and add them back into pot.
  4. top with goodies like fresh lime juice, shredded monterey jack cheese (or part skim mozzarella) and plenty of ripe avocado chunks.
  5. enjooooooy! this will taste even better tomorrow, watch! (or taste, haha)
Recipe Notes

Homemade Enchilada Sauce:

the stuff:

  • 4 Ancho Chilies
  • 1 cup low sodium chicken broth
  • 2 cups water
  • 3 cloves garlic
  • 1/2 yellow onion
  • 1 tsp cumin
  • 1 tbsp olive oil
  • 1 packet granulated Stevia
  • 1 tsp sea salt OR 1 tbsp liquid aminos

do this:

  1. cut stems off of chilies and discard seeds. clean thoroughly under running water.
  2. in a medium pot, combine water, chicken broth, onion, garlic, and chilies over high heat until boiling.
  3. shut off heat and let steep covered for at least 20-30 minutes until the chilies are soft.
  4. add 1 cup of the boiled liquid to your blender, then add the solid contents of the pot. (don’t discard the rest of the liquid yet!  you might need it)
  5. blend for at least 2 minutes in your high powered blender or food processor until super smooth.  you can strain it if you’d like; i did not.

done! you can make this waaaay ahead of time or the day of.

 

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somebody come look at this!