Crock Pot Chicken Tortilla Soup
- 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
Adapted from chefronlock.com
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.