Tuesday, March 6, 2012

Crockpot Chicken Tortilla Soup

I came across this recipe and decided to try it since it sounded so easy and good.  Well since we originally tried it in our home and shared with others, it has been a great success.  We shop at Aldi and you can get all the ingredients there, so I buy by the cases so we can have at any moment.  This recipe fills my crockpot, serves about 6 adults.  Also if I have not thawed chicken, I just put them in the bottom of the crockpot and add everything else first thing in the morning and it is ready to go by dinner.

4 chicken boneless skinless chicken breasts
4 cans diced tomatos with green chiles
2 can black beans, rinsed and drained
2 can kidney beans, rinsed and drained
2 can corn (you can also use a small bag of frozen corn)
1 onion, chopped
1 box 32oz Chicken Broth
2 Tbsp garlic powder*
2 Tbsp chile powder*
2 Tbsp ground cumin*
2 Tbsp dried cilantro*

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese

*Instead of these spices, you could include 2 packets of Taco seasoning if you prefer.*

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, (today I used the Kraft Mexican blend and it was yummy), and a dollop of sour cream, serve with more chips if you like. Enjoy

Source: Miller Musings

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