This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.
Easy weeknight dinners are my favorite and even more so when they involve the crockpot and items I have on hand. This easy crockpot chicken tortilla soup is so simple and it’s so delicious that it’s quickly become a family favorite!
This simple recipe is a go-to recipe because it uses ingredients that I always have in my freezer or pantry. Having a well-stocked “cantry” means I can throw together a flavorful and nutritious dinner without planning ahead and without lots of prep time. You may not realize it, but cans are an easy way to get food from farm to table because nutrients are locked in at the peak of ripeness just hours after food is picked. Using canned fruits and vegetables is a great way to add vitamins and minerals to meals and save money since canned foods are typically half the cost of frozen and 15-20% less than fresh.
To make the easiest crockpot chicken tortilla soup, you’ll need to head to Albertsons for the ingredients. You’ll need four fresh or frozen chicken breasts, one cup of salsa, two cans of Rotel tomatoes, two cans of black beans, one can of tomato sauce, one small can of green chiles, and one can of chicken broth. Grab shredded cheese, avocado, and tortillas for garnish.
Place the chicken breasts in a greased crockpot and pour all the canned ingredients on top. Be sure to drain and rinse the black beans first.
Cook on high for 5-6 hours or until the chicken is cooked through. Remove the chicken, dice or shred it, and stir it back into the soup.
Serve with shredded cheese, diced avocado, and strips of tortilla on top. This soup has a spicy flavor that will satisfy your tastebuds and become a new favorite for a quick weeknight dinner!
What’s your favorite recipe that uses canned food? Get cooking with cans and celebrate National Canned Food Month this February!
