It's a cool, crisp and beautiful fall day...what a great night for soup! I love this recipe for Chicken Tortilla Soup - definitely a family favorite. And to make it even better, it's a CrockPot recipe. Put it in in the morning and voila! dinner is done! Give it a try and ENJOY!
Ingredients:
2 boneless skinless chicken breasts
2 cans Ro-Tel (any kind will work but I use the lime & cilantro flavor)
2 cans chicken broth
1 can black beans (rinse and drain)
1 can kidney beans (rinse and drain)
1 can corn
1/2 onion chopped
1 packet of taco seasoning
1 1/2 cups of water
tortilla chips
sour cream
shredded cheese (Mexican blend is yummy!)
Put Ro-Tel, chicken broth, black beans, kidney beans, corn, onion, seasoning, and water into CrockPot and stir well to mix. Place chicken breasts on top of mixture, making sure they're at least partly submerged in liquid. Cook on high 6-7 hours or on low 8-9 hours. Before serving, remove chicken breasts, shred, and return to soup. Stir and serve! Add tortilla chips, cheese, and sour cream if desired.
Enjoy the yumminess!
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