I've seen several requests for soup recipes . . . I make this every time my freezer runs out of the last batch. I've shared both the recipe and pots of the soup, always to rave reviews. Whenever boneless chicken breasts are on sale, I make another pot -- I could happily eat it every day for lunch and not get bored. Have I intrigued you enough to try it?
Crockpot Chicken Tortilla Soup
Place in crockpot 2 or 3 boneless, skinless chicken breast halves.
Without draining anything, combine in bowl:
2 (15oz) cans black beans
1 (14.5 oz) can tomato sauce
2 (15 oz) cans Mexican stewed tomatoes (or Rotel)
1 (4 oz) can chopped green chilies
1 cup salsa, your preference as to strength
Pour over chicken and cook on low 8 hours.
Just before serving, remove chicken, shred it, and stir it back into the soup.
Stir in:
1 can Niblets corn
Heat just long enough to get corn and chicken hot.
Serve topped with cheese, sour cream, and crushed tortilla chips. Or put the chips in the bowl first and ladle soup on top. Either way, YUMMY and so easy!
Absolutely Yummy Crock Pot Tortilla Soup
Moderator: Chris_W
