Crockpot Chicken Tortilla Soup
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped (I just used dried minced onion)
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*
*I didn't have all of the spices, so I just used a taco seasoning packet
tortilla chips
sour cream
shredded cheddar or Mexican blend cheese
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.
Top with chips and shredded cheese (I found that it was good to add in a few crumbled chips as I went along, that way they didn't get soggy)--enjoy!
1 comment:
What did you line your crock pot with first? Do you just do that so it doesn't stick & isn't a mess to clean after ?
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