This is Week 3 of my October Soup Series.  I previously introduced this Chicken Tortilla Soup recipe about 3 years ago.  I've been making it that long and it is SO GOOD every time.  Each time I have made it, I tweak it a little bit.  I thought I would re-introduce this soup with all of my tasty updates!

Sean and I don't eat meat very much, so this time I replaced the chicken with shrimp.  My few changes for the shrimp version are mentioned at the end of the recipe.


Chicken Tortilla Soup
Ingredients
-  4 boneless, skinless chicken thighs
-  2 cans of chopped green chilies (I don't drain them)
-  At least 1 tablespoon of minced garlic (I generally add more than that because I love garlic)
-  1 onion, diced
-  2 cans (about 15 ounces each) of diced tomatoes, including juice
-  2 cans of black beans, drained and rinsed
-  2 containers of chicken broth (I generally use about 6 cups)
-  Tortillas (I usually use flour tortillas, but you can use any kind you like), cut into inch-wide strips
-  A bunch of fresh cilantro, roughly chopped
-  Limes, cut into wedges
-  Shredded cheddar cheese
-  Sour cream
-  Avocado, peeled, seeded, diced, and tossed with lime juice to prevent browning
-  Spices: About a teaspoon of each - Cumin, Ground Cayenne Pepper, Ground Coriander, Mrs. Dash Fiesta Lime Seasoning, Mrs. Dash Chicken Seasoning
-  Salt and Pepper to taste

(Optional: chopped peppers in adobo sauce, chopped jalapenos, hot sauce, etc.)

Directions
1.  Place chicken in the crock pot.  Add chilies, garlic, onion, tomatoes, black beans, and broth.
Add in your desired seasonings.  Cook on Low about 7 hours. (On High about 3 hours.)

2.  When chicken is tender, remove it from the pot and shred it with the tines of a fork.  Place the shredded chicken back in the Crock Pot, adjusting the seasonings and adding more broth if you need to.

3.  Just before serving, add the cilantro to the pot and stir.  Leave a couple tablespoons of cilantro out for garnish.

4.  Top each serving with tortillas, lime juice, cheese, avocado, and sour cream. Enjoy!!!
(This recipe makes about 8 bowls of soup. GREAT for having friends over!)




For the Shrimp Tortilla Soup version, I replaced the chicken with a pound of small shrimp.  I use the frozen cooked, peeled, deveined shrimp.  Thaw them and put them in the Crock Pot about an hour before dinner time.  Add an extra can of black beans and use vegetable broth in the shrimp version.