I made Chicken Tortilla Soup last night for the first time and it was DELICIOUS!!!!!!!! The fresh avocado and cilantro topped it off perfectly and it was perfect for a chilly, rainy day! My pregnancy craving so far has been fudge… So naturally I made a batch of that also! ;)
Before I share the recipe, can I just say that God is so so good!?! It’s so easy to be deceived by Satan but I love when the Lord makes clear the difference between what is of Him and what is not! I am just so grateful to have some pretty amazing people around me that seek justice, and God’s will and not their own deceitful, selfish selves! I have been blessed beyond measure and I so treasure what The Lord has placed in my life and the path He has set out in front of me. I look forward to that path, and walking hand in hand with my Savior all along the way! His love is mighty and there are no strings attached. It’s the most magnificent, freeing thing I have ever know and for that, I am thankful… and beyond that, Blessed!
Onto that pure deliciousness!!! ;) Hope all of you friends have an amazingly beautiful day. Thank you all for your continued love, encouragement and support!! We truly are so blessed by each of you!
Crockpot Chicken Tortilla Soup
1 (15 oz) can of crushed tomatoes
1 yellow onion, coarsely chopped
4 cloves of garlic, smashed (or minced)
1 large jalapeno
5 1/2 cups chicken broth
2 lb chicken breasts
1 lime (plush a couple more for garnish)
1 teaspoon red wine vinegar
1 teaspoon ground cumin
3 bay leaves
1 teaspoon Kosher salt
1 1/2 teaspoons pepper
1 (15 oz) can of corn, drained and rinsed
1-2 avocados, halved, pitted, peeled and diced
Tortilla chips, for garnich
In a blender, combine the tomatoes, onion, garlic, jalapeno, and 1 cup of the chicken broth and blend until smooth.
Pour into crockpot.
Add the chicken breasts, the remaining chicken broth, the juice of 1 lime, the vinegar, cumin, bay leaves, salt and pepper.
Cover and cook on low for 5 hours. The chicken should be very tender and easy to break apart into pieces.
Break the chicken into pieces with two forks and add the corn.
Cook another hour.
Cut the remaining limes into wedges.
Ladle the soup into bowls and garnish with some avocado, cilantro and tortilla chips.