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Chicken Tortilla Soup

I’m not sure how I got lucky enough to have kids who will eat just about anything with veggies in it.  I was the pickiest eater known to man, when I was growing up.  I’m still pretty picky, but I will eat most fruits and veggies.   My kids’ favorite soup is homemade vegetable beef.  They will gobble it up and ask for seconds!  When I spotted a recipe for Chicken Tortilla Soup on Pinterest, I hoped my kids would like it, but wasn’t convinced it would be a keeper.

This was the bowl I served my daughter.  The first thing she said was, “Aren’t you going to fill that up some more?”  I told her that I’d see how she liked it and then she could always have more.  Well, she asked for seconds and told me it was her new favorite soup.
Here’s the recipe that I adapted from Pinterest:
1 carton of chicken stock
1 can of corn- drained
1 can of diced tomatoes, drained and rinsed
1/2 of a white onion, diced
2 cooked chicken breasts, cut into pieces
1/4 of a small jalapeno, diced
1/8 tsp chili powder
1/8 tsp garlic salt
salt and pepper to taste
Cilantro for garnish
Cook in a Crock-Pot, on high, for 4 hours.
My daughter said she like the “little kick” of heat as she was eating it.  We don’t usually like spicy foods, which is why we only used a quarter of a jalapeno and an 1/8 tsp of chili power.  Still, it had enough spice that she liked it, but wasn’t overwhelming. 
Happy Crock-Pot Cooking!

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