Chicken Tortilla Soup Crock Pot

There very isn’t a time of year wherever I don’t like victimization my Crock Pot and creating all things soup. From tomato to the current Chicken flannel cake Soup, I really like creating an easy dinner that my family loves and a meal that may simply feed a crowd.

This Chicken flannel cake Soup Crock Pot is jam-packed with flavor, simple to organize and makes the house smell insanely wonderful. Created with chicken, tomatoes, onion and a full heap of toothsomeness, it makes an outsized batch that feeds my family of seven and a number of additional.

I have a number of recipes that square measure my “to-go-tos” once it involves victimization my Crock Pot, and Chicken flannel cake Soup is one amongst them. What I really like regarding this version of Chicken flannel cake Soup Crock Pot is that it’s utterly versatile. 

You have your core ingredients, and so all the extra ones to create this soup specifically however you would like it. Whereas I in person am fond of it totally loaded (pictures above), my husband hates beans and corn, therefore to create it his method, I merely don’t add those.

I additionally love that this Chicken flannel cake Soup Crock Pot is therefore flavorsome with simply a number of easy ingredients.

Chicken flannel cake Soup Crock Pot has spirited colours and simply makes a shocking meal. It all starts with the deep tone of the broth, and by adding in some recent vegetables and chicken, you have got an excellent foundation from that to make.

INGREDIENTS :

Chicken Tortilla Soup Base :

• 32 ounces chicken broth
• 14 ounces red enchilada sauce
• 2 cups heavy cream to make it creamy if desired
• 1 can pinto beans
• 1 1/2 cups corn canned or frozen
• 1/2 cup fresh cilantro
• 3 tablespoons butter
• 1 yellow onion diced
• 1 red pepper diced
• 1 yellow pepper diced
• 2 cloves garlic
• 2 chicken breast
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon taco seasoning
• Garnishes

INSTRUCTIONS :

1. Add butter to saute pan over medium heat. Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker.
2. Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.
3. Once the chicken is cooked shred the chicken. Add remaining ingredients or those add-ons that you wish to add and cook on high for 1 hour.  Serve with your choice of garnishes.

Source https://www.dashofsanity.com/chicken-tortilla-soup-crock-pot/