Slow Cooker Southwestern Style Chicken Tortilla Soup

Do you love Southwestern style flavors when you cook? Things like smoky Chipotle Chilies, or spicy tomatoes paired with green chilies? If so, you are going to love this post. My friends over at Del Monte have come out with two new varieties of their diced tomatoes that I rely on every week to simplify my meal prep – you can now easily add some Southwestern style to your dinners with Del Monte® Petite Cut® Diced Tomatoes with Chipotle Chilies, and Del Monte® Petite Cut® Diced Tomatoes with Green Chilies. Check ‘em out…

Del Monte Southwestern Style Tomatoes

Del Monte Southwestern Style Tomatoes

These diced tomatoes have an amazingly fresh texture, color, and flavor – just look at those healthy chunks of veggies. Stock up on them in your pantry, to make it simple to whip up amazingly healthy dinners and snacks in no time! {For more ideas, check out my Del Monte Southwestern Tomato Kick Off board on Pinterest for more yummy ideas to use these products.} And – let me share one of my own new favorite recipes, inspired by these products – Southwestern Style Chicken Tortilla Soup. Then keep reading to learn about an awesome sweepstakes you can win too!

Slow Cooker Southwestern Style Chicken Enchilada Soup

Southwestern Style Tortilla Soup

This is incredibly simple to make – just pour all of the ingredients to the crockpot, and top it with a couple of frozen chicken breasts. Turn it on low, let it cook all day, and you’ve got a seriously delicious, healthy family dinner, that’s almost effortless to create. Partner it with a great southwest style salad {topped with heart shaped bacon for fun, perhaps?} Or mix some of these diced tomatoes into your favorite cornbread recipe, and crumble over each bowl of soup. It’s just spicy enough to have a kick – but still mild enough to be kid-friendly.

Slow Cooker Southwestern Style Chicken Tortilla Soup

Ingredients

  • 1 lb frozen chicken breasts
  • 1 (15 oz) can Southwestern Style Del Monte Diced Tomatoes - either variety
  • 1 (10 oz) can enchilada sauce
  • 1 (14.5 oz) can low sodium chicken broth
  • 1 (15 oz) can black beans
  • 1 c frozen corn
  • 1/2 c diced carrots
  • 1/2 c water
  • 1 tsp onion powder
  • 1 tsp taco seasoning
  • A shake or two of coarse ground pepper

Instructions

  1. This is easy peasy as can be to make - just dump all of the ingredients into the slow cooker together, close the lid, and cook on low for 5-6 hours.
  2. Remove the chicken {carefully, as it will want to fall apart} - and use a couple of forks to shred it. You can shred it fine or coarse, whatever you prefer.
  3. Put chicken back into the slow cooker for another hour or two.
  4. Serve and enjoy!
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I got the inspiration for this recipe from a combination of this one on East 9th Street – Slow Cooker Chicken Tortilla Soup, and this one on Today’s Creative Blog, Crockpot Chicken Tortilla Soup. They’re both similar, but there were things I liked – and disliked – about both. Plus, I’m a lazy cook, and needed something I could make with what I had on hand, no extra run to the store. So, I took a little from each, mixed it all up in my slow cooker – and voila! I have my new, absolute favorite soup of all time, ever. Seriously. {The secret is in the tomatoes, for reals.}

{Disclaimer: The Del Monte products, information and two gift packs have been provided by Del Monte. The opinions expressed in this post are my own. I love Del Monte – seriously.}

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Comments

  1. Thanks for linking this to the round up! I love the “dump soup” options, this looks great!

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  1. […] from Sunshine and Sippy Cups shared her Southwestern Style Chicken Enchilada Soup Recipe. Southwestern style anything is bound to be good.  Anyone else […]

  2. […] SLOW COOKER SOUTHWESTERN STYLE CHICKEN TORTILLA SOUP […]

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