Crock-Pot Chicken & Tortilla Soup (Plus Cookbook Giveaway!!)

Crock-Pot Chicken & Tortilla Soup (Plus Cookbook Giveaway!!)

I am so excited to offer up this yummy recipe AND an awesome giveaway to our loyal readers.

Out of the blue we were contacted by Random House (that they even knew our little blog existed was a thrill in and of itself) and were offered the opportunity to review a new cookbook called Healthy Slow Cooker Cookbook by the American Heart Association.

And when the cookbooks came in the mail I was so excited to crack my copy open and get to reading. I LOVE LOVE LOVE cookbooks and read them like they were the latest novel. And this one looked good!

Eating healthy is important and the fact of the matter is, I could stand to eat a little bit healthier and lose some weight. So I was excited to explore some new slow cooker recipes that would help me make some more healthier dishes for my family.

There were several good recipes in this cookbook that are now on my “I am going to try this” list.

Smoky Red Bell Pepper Hummus

Pistachio and Pumpkin Seed Snack Mix

Bean Florentine Soup

Chicken with Black Beans and Sweet Potatoes

Coffee Kettle Pot Roast

Nutty Breakfast Grits with Pears

Just to name a few. I was really thrilled that there were a lot of fish and vegetarian recipes as those are areas I would like to explore more with my crock-pot cooking.

The book is easy to read and one feature that I really liked was that at the beginning of each chapter there was a list of all the recipes. So you could easily skim through the recipes to see what you wanted to cook.

I went through the entire cookbook and noted down a few possibilities on which recipe I would like to cook to include in this review. But then I had the entire family vote on the recipes I picked out as contenders and we narrowed it down to this YUMMY Chicken & Tortilla Soup recipe (page 51).  This is the recipe featured on the cover of the book as well. And when I say that it is yummy, I mean it was delicious! I loaded my bowl up with lots of cilantro and sprinkled on the avocado and red bell pepper and it was a feast for the eyes and taste buds!

The whole family got involved too in prepping. Hubby cut the chicken (because he knows I have a “thing” about touching raw chicken…gag) and my 15 year old daughter was in charge of the tortilla strips, cutting and baking (tip – use a pizza cutter to make quick work of cutting the corn tortillas into strips).

And the little kids helped me gather the rest of the ingredients and dump them in the crock-pot.

Here is the recipe….

Print Recipe

Crock-Pot Chicken & Tortilla Soup Recipe

A delicious and healthy recipe from the American Heart Associations Health Slow Cooker Cookbook.

Course

Soups and Stews

Cuisine

Mexican

Crock-Pot Size

6 Quart Crock-Pot

Print Recipe

Crock-Pot Chicken & Tortilla Soup Recipe

A delicious and healthy recipe from the American Heart Associations Health Slow Cooker Cookbook.

Course

Soups and Stews

Cuisine

Mexican

Crock-Pot Size

6 Quart Crock-Pot

Rating

Votes: 0

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Servings

4Servings

Prep Time

20Minutes

Cook Time

6 - 8Hours On LOW Or 3 - 4 Hours On HIGH

1 pound boneless, skinless chicken breasts trimmed, cut into 1 inch pieces

2 cups frozen corn

2 cups chicken broth low sodium, store bought or homemade

14.5 ounces canned diced tomatoes no salt added, with juices

1/4 cup onion finely chopped

1 teaspoon granulated sugar

1 teaspoon ancho chili powder

2 cloves garlic minced

1/4 teaspoon salt

3 whole corn tortillas two of them cut into 1/4 inch wide strips and one torn into pieces

2 - 4 tablespoons fresh cilantro snipped or minced

1/4 cup fresh avocado diced small

1/4 whole red bell pepper cut into matchstick-size strips

Ingredients

  • 1 pound boneless, skinless chicken breasts trimmed, cut into 1 inch pieces
  • 2 cups frozen corn
  • 2 cups chicken broth low sodium, store bought or homemade
  • 14.5 ounces canned diced tomatoes no salt added, with juices
  • 1/4 cup onion finely chopped
  • 1 teaspoon granulated sugar
  • 1 teaspoon ancho chili powder
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 2 - 4 tablespoons fresh cilantro snipped or minced
  • 1/4 cup fresh avocado diced small
  • 1/4 whole red bell pepper cut into matchstick-size strips
  • 4Servings
  • 20Minutes
Read the whole recipe on Crock-Pot Ladies