Hearty Vegetable Chicken Tortilla Soup for the Crockpot

This crockpot tortilla soup is a family favorite for us!  I have tried so many different recipes at restaurants and home.  This version is packed with chunky vegetables, chicken and all my favorite fresh toppings. it is a meal full of nutrition for the whole family or a crowd! This recipe makes a crockpot FULL of soup, so you may have dinner for tomorrow too. Thankfully soups are amazing on day 2

Ingredients

• 1 1/2-2 pounds organic chicken thighs
• 6 cups chicken broth
• 14 oz jar diced tomatoes (fire-roasted is great!)
• 2 cups pinto or black beans
• 1 yellow squash diced
• 1 zucchini squash diced
• 2 carrots peeled and diced
• 1 large yellow onion chopped
• 1 cup or more salsa verde
• 1 Tbsp chili powder
• 1 1/2 tsp cumin
• 1 tsp salt
• 1 1/2 cup frozen organic corn

Directions

1. Put all ingredients in your crockpot in the order listed except corn
2. Cook on high 4-6 hours or low 8+ hours.
3. The last 30 min of cooking add your frozen corn

After you have ladled your soup in bowls it’s time to garnish! The toppings on tortilla soup are key!

Garnish

• sliced avocado
• shredded cheese
• sliced fresh scallions or chopped cilantro
• sour cream
• tortilla chips
• and a few squeezes of fresh lime