Fall is definitely the time to haul out the crock pot and fill it with soups and stews and all manner of comfort food! Since we are Mexican food fanatics around our house, I am always looking for a way to put a twist on our standard burritos, tacos and enchiladas. So, it was no surprise when a spicy little crock pot chicken tortilla soup ended up on our dinner table a few weeks ago!
This easy crock pot chicken tortilla soup has just a touch of heat from Rotel (use the HOT for a kick of heat in the pants!) and is so satisfying thanks to the beans, corn, tomatoes and chicken. This soup is similar to chili but with a little south of the border flair. I served ours piping hot with diced avocado, crispy tortilla strips and queso fresco – a salty, crumbly white Mexican cheese. My boys definitely said ‘no’ to the avocado and loved to let those crispy tortilla strips soak up the savory broth. YUM!
Just like with your favorite chili recipe, you can adjust the ingredients based on your family’s preferences. For example, add onions and jalapenos, use the Fiesta corn with green and red peppers or even throw in your favorite pasta at the end of cooking. The best part about this recipe is that other than browning the chicken and adding the ingredients to your crock pot, it does all the work and dinner is piping hot a few hours later!
Our house certainly smelled delicious while this was cooking! This is a great dish to serve for game day and is a perfect potluck dish! It reheats well, so it was easy to prepare on the weekend and heat up on Monday. Surprisingly, my boys gobbled this up and even asked for it on leftover night!
Here are a few more of our favorite weeknight meals to make getting dinner on the table a little easier!
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