{Organic} Chicken Tortilla Soup Recipe

Hi friends!

I have had a {severe} craving for tortilla soup lately. I have eaten it maybe a handful of times in all of my existence, but for some reason, I cannot live without having some. And soon.

So I Googled some recipes and even texted a friend about a tortilla soup I ate with her like three years ago! I don't even remember what that soup had in it, I just remember it was good. And I wanted some... right then.

After some research and a return text with a basic list of ingredients, I got the general idea that tortilla soup can range from pretty basic {maybe even bland} to a full on authentic meal!
I decided to venture without a recipe and put some ingredients together for something in between.
Easy. Right?

Anyways, off to the races... I mean the recipe:

Chicken Tortilla Soup Recipe {Serves 5}

Shopping/Ingredient List:

1.5 lb organic chicken breast, shredded
4 cups organic chicken broth
1 {16oz.} jar organic black bean and corn salsa
1 can {15oz} organic black beans, drained
1 can {14.5oz} organic diced tomato
1/2 cup frozen organic corn
1 tsp organic cumin
1 tsp organic ground garlic
1 tsp organic paprika
1 tsp organic onion powder
salt and pepper {to taste}
1 Tbsp fresh organic cilantro leaves, no stems

{Additionally} Some Topping Ideas:

Tortilla chips, crunched or tortilla strips
Fresh organic cilantro leaves
Monterrey Jack or a Mexican blend cheese
Jalapeno, diced or sliced
Organic sour cream
Organic avocado, diced



Directions:

In a medium saucepan over medium heat, combine the shredded chicken, broth and salsa. Stir.
Next add the black beans, tomato and corn. Stir.
Add the cumin, garlic, paprika, onion powder and salt and pepper. Stir.
Toss the fresh cilantro over the mixture and give another stir.

Simmer to a low boil. Turn down the heat to low and keep warm until ready to serve with your favorite toppings!

For a crockpot:

Pour chicken broth, diced tomato and corn into slow cooker. Add the cumin, garlic, paprika, onion powder and season with salt and pepper to taste. Add the chicken breasts and cook on low for 6 hours.

Remove chicken and shred, then return to slow cooker. Add the black beans, and cilantro. Stir. Allow to cook another 30 minutes until heated all the way through. Top with your favorite toppings, and enjoy!

{I purchase affordable organic ingredients at Meijer, Kroger and Costco. It is simply a family preference. You can use conventional ingredients if you prefer for this, and any other recipe, found on this blog.}