Crockpot Chicken Tortilla Soup + FSTG Chips!
Total time
Author: Stephanie Louise of Home in High Heels
Recipe type: Soup
Cuisine: Mexican
Serves: 8-10 servings
- 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.
- Add all ingredients to large crockpot except for the optionals & frozen spinach.
- Cook on low for 6 to 8 hours or on high for 3.5 to 4 hours.
- If using frozen chicken breasts: remove from soup & shred with fork.
- dd package of frozen spinach to hot soup 30 minutes to an hour before serving to thaw & mingle with flavors.
- Remove bay leaf before serving.
- Top with optional ingredients.
Recipe by Home In High Heels at https://www.homeinhighheels.com/2015/04/crockpot-chicken-tortilla-soup-fstg-chips.html
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