Monday, February 10, 2014

Recipe: Crock-Pot Chicken Tortilla Soup

This recipe was super quick to prepare and delicious! Will definitely make again and again! Plus, we had tons left over for lunches :)


2 chicken  breasts- boneless/ skinless
2 cans Ro-Tel  (I used one can and then added diced fresh tomatoes)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn or 1 c frozen corn
1 onion, chopped
2 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

corn tortilla chips (for topping)
sour cream (for topping)
shredded cheddar cheese (for topping)
Step 1: Place beans, corn, chopped onion, rotel, chicken broth, water and spices in Crock-Pot.
Step 2: Place chicken on top (make sure they are covered by some liquid)
Step 3: Cook on Low 8-9 hours or on High 6-7 hours. Take chicken out and shred, then mix back into soup.
Step 4: To serve, top with tortilla chips, sour cream and cheddar cheese.

 Happy Cooking!

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