**Recipe Wednesday** Creamy Chicken Tortilla Soup {4.21.2021}

April 21, 2021 / 2 Comments

Happy Hump Day! I am so glad it’s Wednesday, and the weekend is in view. It’s been a VERY busy week in our household. 

So, I don’t know about you, but I’m always up for an easy weeknight meal. Especially if it involves the CrockPot/Slow Cooker. It does all the heavy lifting. On our busy Spring nights, I’m all for getting home, and our meal being ready or at least almost ready. 

If that sounds anything like you, then this recipe is going to be RightUpMyYourAliWay. 😉 See what I did there. Ha! 

Here we go. 

You could have added raw onion and jalapeno to the crockpot. However, I sautéed it first along with the garlic. 

Add in all the ingredients, minus the cream, salt, pepper and lime (lime juice). 

Cook on low for about 6-8 hours. I just left it cooking all day while I was at school. 

When I got home, I shredded up the chicken. I also added in the heavy cream, salt, pepper and lime juice. I turned it to high for about 3o minutes to an hour to get warm and mix all the ingredients. 

Ingredients

For the Soup

2 tablespoon Olive Oil

1 medium yellow onion diced

4 cloves garlic minced

2 jalapenos diced

6 cups low-sodium chicken stock

2 14.5 ounce Rotel Tomatoes with Green Chiles

1 11 ounce can corn (Niblets)

1 14.5 ounce can black beans, rinsed & drained

1 tablespoon chili powder

2 teaspoon ground cumin

1 teaspoon smoked paprika

1/8 teaspoon crushed red pepper red pepper flakes, optional

3 chicken breasts or 3 cups cubed rotisserie chicken meat

2 limes; 1 juiced and 1 cut into wedges for serving ( You could also use lime juice)

1 cup heavy cream

kosher or sea salt to taste

freshly ground black pepper to taste

For Serving:

Favorite shredded Mexican cheese

Corn tortilla chips or strips

Sour cream

Fresh cilantro chopped

Fresh avocado slices

Lime wedges

Jalapeno slices

Instructions

For the Soup:

1. Heat a sauté pan over medium heat, and add the olive oil.
2. Add diced onions and cook 3 minutes or until softened and translucent.
3. Add jalapenos and cook an additional 1-minute.
4. Add garlic and cook 30 seconds.
5. Add in the chicken. I added raw, and it was ready when I got home. 
6. Pour in the chicken broth, tomatoes, corn, beans, chili powder, cumin, smoked paprika, crushed red pepper and crushed corn tortilla chips.
7. Set the Slow Cooker to Low. Cook for about 6-8 hours. 
8. Remove chicken breasts and use two forks to shred. Transfer the shredded chicken back into the pot. (If using chopped rotisserie chicken, add it now.)
9. Add lime juice and heavy cream. Stir well and season with salt & pepper. Cook until heated through.

Enjoy!

Also, with Thursday being Earth day, I wanted to remind you guys about my Buddha Serenity Prayer Bangles. I wear them almost daily. They’re so light and go with pretty much everything. 

I have the Fawn All Weather Bangles, and I love them! 

Read all about them and see what they’re all about and how they’re made. It’s really awesome! 

I hope you all are rocking your Wednesday! Now go make some tortilla soup and grab some prayer bangles! 😉 

See you on Friday for our week’s favorites. 

xo

Thank you to Amazon and Shopstyle for sponsoring this post! This post contains affiliate links.

2 Comments