Crockpot Spicy Chicken Tortilla Soup

Updated: May 4


Recipe Adapted from Tieghan Gerard at Half Baked Harvest

Serves Six


The Ingredients

  • 1 sweet onion, diced

  • 2 jalapeños, seeded and chopped

  • 2 cloves garlic, minced or grated

  • 1 lb boneless, skinless chicken breast

  • 2 tsp cumin

  • 1 tsp s + p

  • 3 cups red enchilada sauce

  • 4 cups bone broth

  • 1-2 cup cooked brown rice

  • juice of 1 lime

  • 1/2 cup fresh cilantro, chopped, plus more for serving

  • Toppings: chips, sliced avocado, limes, shredded cheddar


The Instructions

  • At the bottom of crockpot, layer the onions, jalapeños, & garlic. Add the chicken and spices. Pour on top the enchilada sauce and bone broth.

  • Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken, stir in the rice, lime juice, and cilantro. Taste and add salt if needed.

  • Ladle the soup into bowls and top with any of the toppings listed. Dig in!

 

NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.



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