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Crockpot Chicken Tortilla Soup Recipe

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This recipe for Crockpot Chicken Tortilla Soup is from The Heckman Family Cookbook , 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:  
2 Chicken Boneless, Skinless Chicken Breast
2 cans 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
1 Onion, shopped
2 cans Low- Sodium Chicken Broth
1-2 C. Water
1 T. Garlic Powder*
1 T. Chile Powder*
1 T. Ground Cumin*
1 T. Dried Cilantro*
Tortilla Chips
Sour Cream
Shredded Cheddar or Mexican Blend Cheese

* Instead of these spices, you could include a packet of taco seasoning if you prefer.
Directions:
Directions:
Put chopped onion, cans of beans, rotel, corn, chicken broth, water and spices in a crockpot and stir to mix. Put chicken breasts on top of mixture and make sure they are at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from the soup and shred, if needed. Return chicken to crockpot, stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla cups, top with shredded cheese and a dollop of sour cream. Serve with more chips if you like.

 

 

 

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