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Wednesday, July 22, 2015

Chicken Tortilla Soup

I made Chicken Tortilla Soup last night and it was delicious! Last week when I made my grocery list, I planned it all out to be a Crock Pot meal to have waiting for my hubby when he got home from work, and have been looking forward to making it ever since! But, yesterday afternoon, as I pulled our Crock Pot out of the box (we have a tiny little kitchen and a lot of our beautiful appliances we got for our wedding and shower don't really fit in cupboards, so I have them boxed in our big closet) somehow the pot slipped from my fingers and crashed, falling onto our wood floor -- breaking into a thousand pieces! As I bandaged my cut fingers, I called my mama and she walked me through how to change my recipe from slow-cooker to stove top! I shared this on Instagram and had some requests for the recipe, so here it is :) 


2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)

1 (14.5 oz) can petite diced tomatoes 

3/4 cup finely chopped yellow onion 

4 cloves garlic, chopped finely 

2 1/2 tsp chili powder

1 1/2 tsp ground cumin

3/4 tsp paprika

1/2 tsp ground coriander 

Salt and freshly ground black pepper, to taste

1 1/2 lbs frozen boneless skinless chicken breasts, precooked according to package directions 
      and shredded or cut into cubes.

1 (14.5 oz) can black beans, drained and rinsed 

1 1/2 cups frozen corn

1 tbsp fresh lime juice

1/4 cup chopped fresh cilantro 

For serving:

Tortilla strips or tortilla chips (I cut up corn tortillas and fried them in vegetable oil to make 
     tortilla strips)

Shredded cheddar cheese 

Diced avocado, diced roma tomatoes, sour cream 


 Pour chicken broth and diced tomatoes into a large pan. 

Add onion, garlic, chili powder, cumin, paprika, coriander, and season with salt and pepper to taste. Add shredded or cubed chicken and cover with a lid on medium heat for 40 minutes. 

Add black beans, corn, cilantro, and lime juice. Stir. Let simmer for 15 minutes. Allow to cook until heated through. 

Serve warm with tortilla strips and cheese, add sour cream or any other toppings you like. I also served our soup with a big green salad and whipped up little corn bread cakes (the Jiffy brand -- they're super simple and about 50 cents!) 


*Recipe adapted from Slow Cooker Chicken Tortilla Soup by

Tell me if you make it and what you think! :) 



  1. Love all of your pictures and thank you so much for sharing the yummy recipe! :) One of my favorite pictures is the one of your refrigerator!! SO cute!!
    :) Rebecca
    p.s. Did you get my email? I sent it to the new email you mentioned and just want to make sure you got it! :)

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