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Fiesta Slow-Cooker Tortilla Soup

I don’t know if it’s because I’m busy, or just lazy, but I have always loved the convenience of slow cooker meals.  They are easy, fast, and flavorful!   Likewise, I am a HUGE fan of Mexican-inspired foods.  Tortilla soup has all the things I love best in Mexican cooking.  The recipe below will not disappoint!

Slow-Cooker Tortilla Soup

Ingredients:

  • 1 chopped onion
  • 1- 16 oz can of kidney beans
  • 1- 16 oz can of black beans
  • 1 can of corn
  • 1- 8oz can of tomato paste
  • 2 cups of chicken broth
  • 2 cans of diced tomatoes with green chilies un-drained
  • 1 package of taco seasoning
  • 3 skinless boneless chicken breasts
  • ½ cup of chopped Cilantro
  • Juice of 1 lime

Top soup with: **Optional**

  • Crushed tortilla chips
  • Shredded cheese
  • Avocado

Instructions:

  • Place of all the ingredients (except for optional ingredients) into slow cooker
  • Cook on low for 7 hours
  • Remove chicken and shred. Place back into pot.
  • Serve with optional ingredients.

Fun Facts:

  • Kidney beans are a high protein/ fiber food and are low in fat.
  • A study that was posted by the “British Journal of Dermatology” found that 55g of tomato paste over a 3 month period, provided protection against sun damage on skin.

We would love to hear about your favorite slow-cooker recipes (or any yummy ‘must-trys’!) Feel free to share them in the comments below!

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Lauren Stewart
By: Lauren Stewart

Lauren Stewart is a freelancer writer from Michigan. She enjoys writing about beauty, health and fitness! She is passionate about learning new ways to take control of her health and wellness and is a makeup and skincare junkie! You can contact her by emailing lrstewar@gmail.com.