I love a good bowl of tortilla soup. The tortilla soup we typically make takes the better part of the day to prepare and cook. Although it’s delicious it just isn’t practical on days when we’re working. So, this week I decided to test a crockpot tortilla soup recipe that I had pinned quite some time ago.
I have to be honest.. as this recipe was cooking and I smelled it .. I was all ready to not like it! It just didn’t smell like my tortilla soup. Sometimes I can be a little rigid when it comes to trying recipes which are different than those I already love. I enjoy experimenting but when I create or tweak something to where I like it it’s hard to try something different than that exact recipe. But guess what? Much to my surprise.. it was really good!
I of course tweaked this recipe because well I just can’t leave anything alone. : ) One of the main changes we made was the type of chicken we used. The original recipe called for boneless chicken breasts but we used boneless chicken thighs as they are more flavorful. If you’re looking for something leaner you can always revert back to the 2 boneless skinless chicken breasts. The inspiration for this recipe came from Miller Musings Blog.
4 boneless skinless chicken thighs
20 oz. of tomatoes with chilies
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
4 chicken bouillon cubes
4 1/2 cups water
1 Tablespoon garlic powder
1 Tablespoon Chile powder
1 Tablespoon ground cumin
1/4 cup fresh cilantro
Shredded Cheddar Cheese
Put beans, tomatoes, bouillon cubes, water and spices in the Crockpot and stir. Add boneless chicken thighs on top of mixture and make sure that they are submerged at least partially in the liquid. Cook on high for 6 – 7 hours or on low for 8-9 hours. A half hour prior to serving remove the chicken thighs and shred, add back to soup, stir and cook for remaining half hour.
Serve in bowls with and garnish with chosen toppings.