Chicken Tortilla Soup

     Chicken Tortilla Soup is by far the simplest, quickest, most satisfying meal in my rotation. There is plenty of room to play with this meal too, which is why it's awesome for leftovers. I've recently become a bit of an artist when it comes to re-using leftovers in new and exciting ways which is an essential survival skill when managing a household, a two year old and a full time job. It's a fun way to push cooking creativity and break up the weekly meal plan drudgery. 

Chicken Tortilla Soup

Ingredients
1 lb frozen chicken tenderloins (the kind you buy in the big bag)
2 cans black beans
2 cans diced tomatoes (or the type with green chiles if you prefer a kick)
2 cans corn
Taco Seasoning to taste
Salsa (optional)

In the morning, dump all ingredients into a crock-pot or slow cooker. Leave the chicken frozen--no need to thaw! Set the crock-pot on low for eight hours (or high for four if you are cooking this for lunch). Towards the end of the eight hours, shred or cut your chicken up (I like using a pair of scissors for this job). That's it! couldn't be simpler. 

And that just leaves the fun part, coming up with toppings + sides! Here's a list of our favorite things to serve with this dish:

Brown rice + Greek yogurt

Tortilla chips + sliced avocados

Sliced jalepeno + sour cream

Warm bread + sharp cheddar cheese

Cheese quesadilla + hot sauce

Have fun + enjoy!

Sarah