Chicken Tortilla soup is a popular option in restaurants. Why not make your own, in bulk, any time you want it?! You get to control the ingredients and amounts so you know just what you’re eating.
Slow Cooker Spicy Chipotle Chicken Tortilla Soup http://blog.vitacost.com/recipes-2/slow-cooker-spicy-chipotle-chicken-tortilla-soup.html
· 28oz can fire-roasted crushed tomatoes
· 14oz can black beans, drain/rinse
· 1 chopped red bell pepper
· 1 finely diced sweet onion
· 4 minced garlic cloves
· 1 ½ lb chicken breast
· 4 cup chicken broth
· 1 tsp cumin
· 1 ½ tsp chipotle chili powder
· 2 limes
· 1 tsp salt
· ½ tsp pepper
· ¼ cup cilantro, for garnish
Spray a 5-6qt slow cooker with nonstick spray. Add tomatoes, bell pepper, onion, garlic, chicken, broth, spices, salt, and pepper. Juice 2 limes then toss in the rinds. Cook soup, covered 4-6 hrs until chicken shreds easily. Remove chicken and shred. Remove lime rinds. Put chicken back in as well as beans and cilantro. Cook another 15 min, covered.
Don't have chipotle chili powder? Use regular. Want to add chipotle flavor? Mince 1-2 chipotle peppers in adobo sauce - those are the little dark flecks in my photo!
The whole pot has 4 carbs, or omit beans for carb-free soup. Want tortilla strips? When the soup is almost done, cut Ezekiel tortillas (1 large or 2 small = 1 carb) into strips. Lightly grease a baking sheet and arrange strips on sheet. Drizzle with olive oil, salt, and pepper. Toss to coat and bake at 375 for 15-20 min, stirring every 10 min. Just be sure to factor in the extra carbs to your portion size (e.g. 1/8 of the soup with 1 small tortilla worth of strips = 1 carb).
We’ve been blessed with some warmer temperatures this week but you know Indiana weather! We’re likely to have a few more chilly days so keep the soup recipes from January and February handy! Feast with special chipotle chili powder or feast with regular chili powder, and as always…FEAST ON!!!
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