Chicken Tortilla Soup

A family favorite and SO EASY. Serves 4.

1 lb meaty chicken parts (breast/thigh) or ~2 c shredded cooked chicken
1 15-oz black or pinto beans, drained and rinsed
1 15-oz can diced tomatoes
1 c salsa

Combine in a slow cooker. Cook on low ~8 hours, or high ~4 hours. Serve in bowls and garnish with the dregs of your last tortilla chip bag, cheese, sour cream (optional), avocado (optional).

This recipe is almost infinitely customizable. Make it vegetarian version by leaving out the chicken and doubling or tripling the beans. Add a can of corn or some chopped zucchini or peppers. Cook it all day and drain the soup through a colander for a delicious burrito filling. It also freezes impeccably.

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