You are here
Home > Recipes > Crock-Pot Chicken Tortilla Soup

Crock-Pot Chicken Tortilla Soup



This recipe couldn’t be any easier! Classic dump and heat crock-pot meal!!

Ingredients:

2 boneless, skinless chicken breasts
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained
2 cans RoTel tomatoes w/ diced chiles
2 cans chicken broth
1 medium onion, chopped
1 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp cumin
1 Tbsp dried cilantro
**you can substitute 1 pkg of taco seasoning for the chili powder, garlic powder, cumin and cilantro

tortilla chips (to serve on)
shredded cheese (garnish, optional)
sour cream (garnish, optional)

Dump everything but the chicken into your crock pot and stir. Lay chicken breasts on top of mixture and cover. Cook on high for 6-7 hours or on low for 8-9 hours. Before serving, shred chicken and stir to combine. Add 1/2 cup sour cream at the very end if you wish to make it creamy.

To serve, put tortilla chips into bottom of bowl and ladle soup over top. Garnish with more chips, shredded cheese and sour cream, if desired. Enjoy!

I found this on pinterest and the recipe can be found on this blog:
http://jonandjenmiller.blogspot.com/2010/09/crockpot-chicken-tortilla-soup.html

Leave a Reply

Top