Spicy Chicken Tortilla Soup

As promised, here is my (most current) recipe for Spicy Chicken Tortilla soup.  There are a couple of other tweaks I plan to try this fall/winter, so you may see updates in the future.  This is a good start though!

You put all the below ingredients into a crock pot on low.  We cooked ours for 8.5 hours, but that's because we're gone so long during the day.  You can probably get away with cooking it for 7, or less if you cook it on high.  After you get home and before eating, shred the chicken then add about 1T of sour cream to make it creamy.  

3C chicken stock

 ¾ can chopped tomatoes with peppers

1 diced jalapeno pepper

1 chicken breast, frozen

1 C frozen corn

1C diced fresh onion

½ tsp each – chili powder, cumin, and ground cayenne pepper (I did not measure and it turned out HOT!)

 

I recommend pairing this with the "cracker" recipe posted earlier this week.  It helps cut the heat and paired together this is still under 400 calories for the meal!