Slow Cooker Chicken Tortilla Soup

By á-9895

A perfect chicken tortilla soup recipe. Easy and flavorful, this Chicken Tortilla Soup is made in a crock pot, served with tortilla chips and sprinkled with cheese.

Ingredients

• 2 chicken breasts, boneless skinless
• 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
• 2 cans low-sodium chicken broth
• 1 to 2 cups of water
• 1 tablespoon garlic powder*
• 1 tablespoon chile powder*
• 1 tablespoon ground cumin*
• 1 tablespoon dried cilantro*
• Tortilla chips
• Sour cream
• Cheddar or Mexican blend cheese, shredded

Preparation

Step 1

Put the onion, beans, Ro-Tel, corn, chicken broth, water, and spices in CrockPot and mix well.

Add chicken breasts on top so they're at least partly submerged in the liquid. Cook on high 6 to 7 hours or low 8 to 9 hours.

Shred the chicken breasts and stir.

To serve, add a few tortilla chips in the bottom of a bowl and ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like. Enjoy!

*Substitute taco seasoning instead of the dry spices if you like.