Slow Cooker Chicken Tortilla Soup

With all the chaos in our world right now, I have been feeling a little uninspired in the kitchen honestly. I decided to ask my followers on Instagram what recipes they’d like to see from me and the unanimous answer was “pantry staples.” People are stocking up right now then hunkering down and want to be able to cook from what they have using fewer fresh ingredients. I totally get that because I’m right there with you! The recipes that I use the most canned ingredients with are soup. I can’t believe that I haven’t shared my Slow Cooker Chicken Tortilla soup with y’all yet!

This recipe is simple and versatile! There are several options to choose from for the chicken (check recipe notes) and you can also use whatever plain canned tomatoes you have. Even swap the black beans out for pinto or kidney if that’s all you have. The recipe calls for cilantro and that was the one ingredient I didn’t have when I made this today. It was totally fine without it! You’re getting a short and sweet blog post today because life is a little weird and crazy. Just doing the best I can! Add this delicious, flavorful, easy soup to your menu ASAP because I’ll bet that you already have most of the ingredients on hand. Stay safe and healthy y’all!

Sponsored post for Lee’s Marketplace.

Slow Cooker Chicken Tortilla Soup

  • Servings: Serves 6-8
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Ingredients

2 cups cooked chicken
1 (15 oz) can crushed or diced tomatoes
1 (10 oz) can mild red enchilada sauce
1 (4 oz) can diced green chilies
1 (15 oz) can black beans, rinsed and drained
32 oz chicken broth
10 oz frozen corn (or 1 can, drained)
1 small onion (yellow, white, or red), diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Toppings:
Crushed tortilla chips
Shredded cheddar or Monterrey Jack cheese
Sour cream
Avocado

Directions

Place all ingredients except for cilantro and lime in a slow cooker. Stir to combine. Cook on low for 6 hours or high for 3 hours. Just before serving, stir in cilantro and lime juice. Garnish individual servings with toppings of choice.

Notes:
1. For the chicken, you can use shredded rotisserie, whole chicken (cooked and shredded), cooked chicken breasts, or canned chicken.
2. This doesn’t have to be made in a slow cooker. You can also cook on the stovetop by bringing to a boil in a large pot and simmering for 30 minutes.

Green Chile Sausage Chowder

It’s green chile season! I was so excited to see Hatch green chilies featured in this week’s Lee’s ad. We lived in New Mexico for a few years when stationed there for the Air Force and fell in love with green chilies. Everywhere you go this time of year, there are metal cages full of green chilies roasting over an open flame. The smell is glorious! I had never seen the Johnsonville Hatch Green Chile Sausage before and it inspired me to make this chowder. I love how it turned out! The creamy broth paired with the slightly spicy green chilies is the perfect match! (Sponsored post for Lee’s Marketplace)

Items on sale at Lee’s August 20-26: Johnsonville Hatch Green Chile Sausage, frozen corn, cheddar cheese, flour

Green Chile Sausage Chowder

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

1 (19 oz) package Johnsonville Hatch Green Chile Sausage, casing removed
1 small yellow onion, diced (about 1 ½ cups)
4 cloves garlic, minced
½ stick butter
½ cup flour
2 (14.5 each) cans chicken broth
1 pint half-and-half
2 cups potatoes, diced
1 cup carrots, diced
1 cup frozen corn
1 (4 oz) can green chilies
1 ½ teaspoons salt
Freshly ground black pepper, to taste
1 cup shredded cheddar cheese

Directions

Heat a large Dutch oven or pot to medium-high. Add sausage and onion then cook until browned. Add garlic and cook for 1-2 minutes stirring often.

Add butter and once melted, sprinkle flour over sausage mixture. Stir until flour is incorporated and cook for 1-2 minutes. Slowly whisk in chicken broth and half-and-half. Add salt and pepper. Increase heat, bring to a low boil and stir until thickened slightly.

Add potatoes, carrots, corn and green chilies. Reduce heat to low and cover. Simmer for 20-25 minutes or until potatoes and carrots are tender.
Serve with cheese as a garnish.

*Notes: If you cannot find Johnsonville Hatch Green Chile Sausage it’s ok. Just use plain pork sausage and add another 4 oz can of green chilies.

Easy, hearty, and so good!
If you can find this in your grocery store, get it! Delicious!