So, this soup kind of just happened.
I was in the kitchen thinking of ways to mix and match tortilla soup (because it’s my family’s favorite soup and we can’t seem to have enough variations) when it hit me that a “margarita” version might be fun. I didn’t want to put tequila in my slow cooker (for obvious reasons), so I thought, “what else is lemon and lime that would be a nice addition to my soup…” and then it hit me…Sprite.
A little Sprite (or 7-Up), a little lime juice and a little variation on a classic. The best part about tortilla soup to me is that it’s made in the slow cooker…so on busy days when we’re running in the door at 6:00 and all starving, dinner is ready and waiting on us. The best kind of weeknight suppers are the ones waiting on us.
This recipe serves four adults.
1 pound of chicken breasts (frozen or defrosted)
1 (10 oz) can of Rotel tomatoes
1 (12 oz) can of Sprite or 7-Up (can be diet)
1 (15 oz) can of black beans, rinsed and drained
1 (14 oz) can of diced tomatoes
1 (14 oz) can of creamed corn
1 (1 oz) packet of taco seasoning (or 2 tablespoons of chili powder)
2 limes, quartered
1 avocado, pit removed and cut into chunks
6 to 8 green onions, chopped, optional
Shredded Cheddar to garnish, optional
In your slow cooker, layer in the first 7 ingredients. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
When you’re ready to eat, remove the lid and shred the chicken right inside the slow cooker with two forks. Ladle soup into individual bowls and squeeze two quartered limes into each bowl. Garnish with avocado pieces, green onions and or Cheddar.
Dinner is done…and it’s delicious too.
To see my other yummy soup recipes, click here.