Crockpot Chicken Tortilla Soup
2 can(s)black beans, drained and rinsed
2 can(s)mexican corn, drained
2 can(s)rotel...you can use your fav, i use cilantro w/lime
3raw chicken breast, skinned and boneless
1 mediumonion, chopped
2 boxchicken broth, low sodium, 32 oz. ea.
1 Tbspgarlic powder
1 Tbspchili powder
1 Tbspground cumin
3 Tbspdried cilantro
How to Make Crockpot Chicken Tortilla Soup
- First spray your crock pot w/non-stick cooking spray. Then add in all ingredients except the chicken breast. Stir to mix ingredients well. Last, add the chicken breast. No need to shred the chicken.
- Cook on high for 6-7 hours, or low for 8-9 hours. About fifteen minutes before serving, remove the chicken breast and shred with two forks. Put shredded chicken back into crock pot, stir and let cook another fifteen minutes or so.
- If you don't want/have all the individual spices, one or two packets of taco seasoning will work. The original recipe called for one can black beans, one can kidney beans and only one TBLS cilantro. I've used frozen as well as thawed chicken breasts and both worked just fine. I also serve this soup with sour cream, seasoned, baked tortilla strips, and mexican cheese for garnish.