Crockpot Chicken Tortilla Soup + FSTG Chips!
 
Prep time
Cook time
Total time
 
An easy chicken tortilla soup using ingredients on hand.
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 8-10 servings
Ingredients
  • 3 frozen chicken breasts or one pound cooked, shredded chicken
  • 1 15 oz can tomatoes & green chilies
  • 1 jalapeno, chopped fine seeds removed
  • 2 garlic cloves, minced
  • 3 cups of water
  • 3 cups chicken broth, low sodium if possible
  • 2 cups okra, sliced
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon pepper
  • 1 bay leaf
  • 1 package frozen spinach
  • Optional- fresh cilantro, cheese, sour cream, tortilla chips.
Instructions
  1. Add all ingredients to large crockpot except for the optionals & frozen spinach.
  2. Cook on low for 6 to 8 hours or on high for 3.5 to 4 hours.
  3. If using frozen chicken breasts: remove from soup & shred with fork.
  4. dd package of frozen spinach to hot soup 30 minutes to an hour before serving to thaw & mingle with flavors.
  5. Remove bay leaf before serving.
  6. Top with optional ingredients.
Recipe by Home In High Heels at https://www.homeinhighheels.com/2015/04/crockpot-chicken-tortilla-soup-fstg-chips.html