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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Southwest Tortilla Soup for Crockpot Recipe

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This recipe for Southwest Tortilla Soup for Crockpot is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. boneless, skinless chicken breasts (raw)
2 (10.75 oz) cans condensed cream of chicken soup
1 c. salsa
2 c. frozen corn
1 (15 oz) can black beans, drained and rinsed
1 1/2 c. water
1 tsp. ground cumin
1/2 tsp. dried cilantro (optional)
1 c. shredded cheddar cheese
Directions:
Directions:
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Add chicken and soup mixture to the slow cooker. Cook on low 4 to 6 hours. Shred chicken and add cheddar cheese and let cook for 15 minutes more. Serve with your favorite toppings such as sour cream, tomatoes, green onions, lettuce, avocado, pepper, additional salsa.
Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
4-5 servings. I usually double this recipe to freeze leftovers. It is very easy and always a crowd pleaser. In place of raw chicken breasts we often substitute for rotisserie chicken (cooked).

 

 

 

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