crockpot chicken tortilla soup
(1 RATING)
Easy and tasty! The refried beans turn the soup into a thick, lean, protein rich, and satisfying meal. I prepare it the night before and set it on low in the morning, by evening there is a hot thick spicy soup! My two young boys enjoy it!
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prep time
30 Min
cook time
6 Hr
method
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yield
5-6 serving(s)
Ingredients
- 2-3 - frozen boneless skinless chicken breasts
- 1 cup frozen corn kernels
- 1 - envelope taco seasoning
- 1 can rotel tomatoes with green chilies or 1 cup medium salsa
- 2 cans refried beans
- 1 can small can chopped green chilies
- TOPPINGS
- 2 cups mexican blend shredded cheese
- 1 bag corn chips
- 2 cups sour cream (mexican style extra sour if you can find it)
- 1 can black olives, sliced or chopped
How To Make crockpot chicken tortilla soup
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Step 1Preparation: fill removable crock from crockpot with frozen breasts, frozen corn, seasoning, beans, and tomatoes or salsa. Place in fridge, covered overnight. (You could start with thawed breasts in the morning but have found this method the easiest for me.)
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Step 2Set out crock to warm in morning without heat for about a half hour to avoid cracking the crock.
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Step 3Set crock into electric warmer, set to low for 5-8 hours.
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Step 4Remove chicken and shred with forks. Add can of green chilies undrained. Return chicken to crock. Stir well and recover. Switch warmer from low to warm. Cook for an additional 20 to 30 minutes.
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Step 5Serve with tortilla chips, sour cream, cheese, and olives as garnish.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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