Many of you were kind enough to compliment my Chicken Tortilla Soup and as the temps are dropping prompting many of us to pull out the crockpot, I am happy to share the receipe below. This is a homemade concoction based on a bbq chicken recipe, so feel free to add different things to your soup base. Perhaps you may want more of a tomato base? So many ideas in addition to making killer tacos, burritos, or even a casserole with it!

Chicken Tortilla Soup

2 boneless, skinless chicken breasts

1 1/2 cups tomato ketchup

3 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon cider vinegar

1 teaspoon ground red hot pepper flakes, or to taste

1/2 teaspoon garlic powder

Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce. Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the Barbecue sauce in the pot; mix it all up so all the pieces are coated.

1 can black beans

1 can chili beans

1 bag or can of roasted corn

Vegetable bouillon broth or Chicken Broth/Stock

Salt

Red Pepper Flakes

Adobo seasoning

Tortilla chips

Once the chicken is shredded and returned to the crock pot, add the beans (whole contents of can including juices) and corn. Then add 2 cans of water (from the empty bean cans to get all the good juices). Gauging by the liquid level in the crock pot add vegetable bouillon broth or chicken broth/stock to desired soup quantity. Finish with Adobo seasoning, red pepper flakes, and salt to taste. Mix all ingredients together in crock pot on high allowing soup to fully heat and mix.

Serve soup over crushed Tortilla chips and garnish with lime wedge, cheese, and sour cream, as desired.

-nicolle