You know those cool days when all you want to do is curl up with a hot bowl of soup, but all you have in your house is frozen chicken and Lean Cuisines? Well, that was this week in our house. And I’ve learned to keep our pantry stocked with soup basics for weeks just like these.
This variation on tortilla soup gives you all the spicy deliciousness of tortilla soup without the temptation of a bag of tortilla strips laying around – hence the “no-tortilla” soup. It’s start to finish in the crockpot, or you can swap to the stovetop if you need the meal ready faster. Like most soups, it’s even better the next day, so the recipe has been adjusted to make enough for 8-10 meals for one, or 3-4 meals for two (assuming one of those two is anything like my better half and eats a few bowls in a sitting).
Top with fresh squeezed lime juice, a little cheese, avocado, and some fat free sour cream for a filling meal – your family will think you’ve been cooking for hours!
Easy No-Tortilla Soup
Ingredients
- 1-1.5 lbs chicken breast
- 1 c diced bell pepper any color
- 1 c diced white onion
- 4 cloves minced garlic
- 2 cans low sodium black beans
- 2 cans no salt added Rotel
- 1 can red enchilada sauce
- 6 c no sodium chicken broth
- 1 t chili powder
- 1 t cumin
- 1/4 t pepper
Instructions
- Add chicken to the crockpot. Top with remaining ingredients, in order listed.
- Mix seasonings into chicken broth and enchilada sauce, careful to not disturb the veggies and chicken.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Stir once or twice during cooking process, if desired.
- When done, shred chicken with two forks.
- Serve with lime, cheese, fat free sour cream, avocado - whatever you like!