thankful homemaking

🍲🍂 Soup season is here and there is truly no better way to kick it off than this. This chicken tortilla soup has everything you want on a cozy fall day — it is rich, hearty, creamy, and packed with flavor that tastes like it has been simmering all day long. Because it has. 😄 The slow cooker does all the heavy lifting while you go about your day and you come back to a kitchen that smells absolutely incredible. We are talking tender shredded chicken, three kinds of beans, sweet corn, a creamy broth with just the right amount of spice, and all the toppings your heart desires. Tortilla strips, shredded cheese, sour cream, avocado — load it up and make it your own. 🥑 This is the kind of meal that the whole family gathers around and nobody leaves the table hungry. It makes a big batch, reheats beautifully, and honestly gets even better the next day. Lunch is already handled and I am not sorry about it. 🙌 If you have been waiting for the perfect recipe to officially welcome soup season into your home — this is it, friend. Add it to the menu this week. You are going to love it. 🍂🧡 Chicken Tortilla Soup Serves: 8-10 | Total Time: 5 hours Ingredients: * 2 lbs boneless skinless chicken breasts * 3 Tbsp avocado oil * 1 yellow onion, diced * 1 red bell pepper, diced * 1 yellow bell pepper, diced * 4 cloves garlic, minced * 3 ½ cups chicken broth * 14 oz red enchilada sauce * 1 can fire-roasted diced tomatoes * 1 cup heavy cream * 1 can pinto beans, drained * 1 can black beans, drained/rinsed * 1 can red kidney beans, drained/rinsed * 1½ cups frozen corn * 2 tsp cumin * 1½ tsp chili powder * 1 tsp smoked paprika * 1 tsp oregano * ½ tsp onion powder * 2 tsp salt * ½ tsp black pepper Directions: 1. Melt oil in a sauté pan over medium heat and season peppers, onion, and garlic with 1 teaspoon of salt 2. Sauté until vegetables are tender then transfer to the slow cooker 3. Place chicken breasts in the slow cooker on top of the sautéed vegetables 4. Add chicken broth, diced tomatoes, enchilada sauce, and seasonings. and remaining 1 tsp salt 5. Stir gently to combine and cover and cook on HIGH for 3-4 hours 6. Remove chicken and shred or chop then return chicken to the soup 7. Add frozen corn, beans, and 1 cup heavy cream 8. Cook on HIGH for an additional 1 hour 9. Serve hot with optional toppings like tortilla strips, shredded cheese, sour cream, avocado, cilantro, etc. #soupseason #mealprep #homemaderecipes #dinnerprep #madefromscratch

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