Chicken Tortilla Soup - Slow Cooker

By lindaauman

Leftover Chicken Tortilla Soup Casserole:

1/2 batch of Crock-Pot Chicken Tortilla Soup (the original recipe yields 12 cups of soup, we had about 5 cups leftover that went into the casserole )
3 cups cooked rice
1 cup sour cream
2 cups grated cheddar cheese, divided
tortilla chips

Preheat oven to 400.

Mix together leftover chicken tortilla soup, cooked rice, sour cream, and 1 cup of grated cheddar cheese. At this point, you can check your seasonings, everything is cold, but it's cooked. I added just a pinch of seasoning salt and some chile powder. Pour into 13x9 baking dish.

Cover with remaining cup of grated cheddar cheese. Crush up a few handfuls of tortilla chips and sprinkle on top of the casserole, (I just used what was left at the bottom of the chip bag, and didn't measure, sorry!).

Bake in preheated oven for 30-40 minutes or until bubbly.

Toss some avocado slices and lime juice, or some fresh cilantro on top and enjoy!

Ingredients

• 2 boneless skinless chicken breasts
• 2 10oz cans of 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 or two cups frozen corn
• 1 onion, chopped
• 2 14.5oz cans low-sodium chicken broth
• 1-2 cups of water
• 1 Tbsp garlic powder*
• 1 Tbsp chile powder*
• 1 Tbsp ground cumin*
• 1 Tbsp dried cilantro*
• tortilla chips
• sour cream
• shredded cheddar or Mexican blend cheese
• fresh cilantro
• Instead of these spices, you could include a packet of Taco seasoning if you prefer.*

Details

Adapted from millermusingsblog.com

Preparation

Step 1

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least 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 CrockPot, 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, fresh cilantro and a dollop of sour cream, serve with more chips if you like.