Crock Pot Chicken Tortilla Soup

Photo by Tricia T.
Adapted from chefronlock.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from chefronlock.com

Ingredients

  • 2

    chicken boneless chicken breasts

  • 2

    cans Ro-Tel

  • 1

    can black beans, rinsed and drained

  • 1

    can kidney beans, rinsed and drained

  • 1

    can corn

  • 1

    onion, chopped

  • 2

    cans chicken broth

  • 1-2

    cups of water

  • 1

    packet of taco seasoning

  • Tortilla chips

  • Sour cream

  • Shredded cheddar or Mexican blend cheese

Directions

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in Crock Pot and stir to mix. Put chicken breasts on top of mixture and 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 Crock Pot, stir to combine. To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like.

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