This is a Saturday soup favorite in our home and my favorite way to use leftover Thanksgiving turkey! The day after the heavy traditional turkey dinner, I crave spice and this hits the spot. I throw it together in the crockpot Friday morning and it’s ready whenever our football watchers and black Friday shoppers decide they are hungry for lunch. I love this soup with all the toppings, so grab your favorites to dress it up as desired. Serve it with chips and salsa, sandwiches, and leftover pie for the perfect lunch to serve your holiday guests. HLLF- Melissa
Chicken Tortilla Soup
Ingredients
1 pound cooked shredded chicken breasts or meat from one rotisserie chicken
1 can black beans
1 can corn
32 ounces chicken broth
16 ounces salsa (fresh or in a jar)
1 bay leaf
1 tbsp Chili Powder
1 tsp cumin
1 tsp oregano
1/2 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
Salt and pepper to taste
Desired toppings such as…
Jalapeños
Shredded cheese
Sour cream
Tortilla strips
Limes
Cilantro
Directions
In a crockpot, add shredded chicken, black beans, corn, chicken broth, salsa, and spices. Stir and cover. Place on high for about an hour and then turn to low for an additional 2-4 hours. Ladle into bowls and top with desired toppings. Enjoy!
