If you have been reading for a while, or personally know me you know I’m a girl that loves her food spicy. Like a lot of spice!
I love hot sauce, spices, jalapeño etc. I mean if hot sauce is not an option when I order a burrito we have a problem.
I’m not to the level of carrying around hot sauce in my bag (a la Beyonce) but when I’m in the mood for spicy food bring on the spice.
You all get the point.
Recently soup has been my go to this time of year because it’s warm (hello fall in New England gets super cold super fast), isn’t too filling that I feel stuffed after, and leaves me an option for a leafy green side such as salad to pair it with.
Last week I was out with a friend and ordered chicken tortilla soup for lunch and was seriously so disappointed in the recipe I wished I had hot sauce in my bag!
The soup was just blah. They skimped on the chicken, minimal beans, the chicken broth was like water & there was absolutely no kick or spice to it.
I knew that I needed to give this soup a revamp and create it on the blog in my own way that highlighted all the goods. I use my crockpot so often in the fall and winter because prep time is so quick and warm soups & stews are just what I want that I thought why not create a crockpot section.
I’m going to create a tab under recipes that has specific quick and healthy crock pot meals for the busy girl on the run because we all know the crockpot is magical and everyone is busy so hello healthy quick meals are a must these days.
What better way to kick off this new blog section than with a spicy loaded soup that I no joke had back to back 3 meals of because it is so delicious.
As I said above about loving spice I also love hearty soups. When I make soup there is no half ass-ing it. No Campbells soup from a can. All real ingredients with real nutrients packed in there that fill you up!
Alright time to give you the goods and stop chatting all about it! Let me know if you recreate the recipe here or on Instagram!
Spicy Loaded Chicken Tortilla Soup
- 2 1/2 cans low sodium chicken broth
- 1 can diced tomatoes
- 3/4 cup finely chopped yellow onion
- 4 cloves of garlic. chopped
- 2 1/2 tsp chili powder
- 1 1/2 tsp ground cumin
- 3/4 tsp paprika
- 1/2 tsp ground coriander
- salt and pepper to taste
- 1 1/2 lbs boneless skinless chicken breast
- 2 can black beans
- 2 can corn
- 1 can kidney beans (red)
- 1 can kidney beans (white)
- Juice of 1 lime
- Tortilla chips
- Mexican cheese
- sour cream (optional)
- Hot sauce (not optional)
- Pour chicken broth, diced tomatoes into slow cooker.
- Add onion, garlic, chili powder, cumin, paprika, coriander, and salt and pepper.
- Add chicken breasts, cover and cook on low for 6 hours until chicken is cooked through.
- Remove chicken and shred. Add back into crock pot.
- Rinse al beans and corn and add to crock pot.
- Allow to cook on low for another 30 minutes to warm.
- Serve with toppings listed above.
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