When I heard that it was National Margarita Day, I knew I had to share this recipe that I made last week. I was given this jug of Natalie’s Orchid Island Juice Margarita Mix at one of my husband’s bike races and it’s been staring at me every time I open the fridge. I’m not a huge drinker, so I had to figure out another way to use this mix. I will say, I did enjoy a margarita made with the leftover mix tonight (in celebration of National Margarita Day of course) and it was delicious! Ole! It only has 3 ingredients – limes, water, and natural pure cane sugar – which is great compared to a lot of other mixes out there that contain high fructose corn syrup and artificial colors.

This soup is easy, goes right in your slow cooker, and is done at the end of your day! It’s a great twist to the classic chicken tortilla soup and has just the right tang of the lime juice. Enjoy!

Slow Cooker Margarita Chicken Soup

1 pound boneless, skinless chicken breast (I used frozen)
1 can diced tomatoes with chilles
1.5 cup margarita mix
1 (15 oz) can of black beans, rinsed and drained
1 (14 oz) can of diced tomatoes
1 (14 oz) can of corn
1 packet of taco seasoning*
Optional toppings: avocado (highly recommended!), shredded cheese, green onions, tortilla chips

Layer the first 7 ingredients in your slow cooker.  Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

When ready to eat, shred the chicken with two forks inside the slow cooker or remove, shred on a plate, then return shredded chicken to slow cooker.  That’s it!

*Make your own taco seasoning by combining 1 tablespoon chili powder and 1/4 teaspoon each of garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.