Slow Cooker Chicken Tortilla Soup Recipe
 
 
Author:
Recipe type: Soup
Ingredients
  • (2) cans of Rotel (I used 1 chunky and 1 original)
  • 1 can of black beans, rinsed and drained
  • 1 can of dark red kidney beans, rinsed and drained
  • (2) cans of chicken broth
  • 1 small onion, chopped
  • 1 can corn, drained
  • 1 cup of water
  • ½ tbsp. salt
  • 1 tbsp. garlic powder
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tbsp. cilantro
  • ¼ - ½ tsp. red pepper flakes (optional)
  • 1 tbsp. lime juice
  • 1 lb. of boneless skinless chicken breasts, thawed
Instructions
  1. In the bowl of a large crock-pot mix together all ingredients except the chicken breasts until well mixed.
  2. Gently place chicken on top and submerge until just covered by the soup mix.
  3. Cover and cook on high 6-7 hours.
  4. minutes before serving, remove chicken breasts, shred and return to crock-pot.
  5. Serve with desired toppings and enjoy!
Notes
Toppings: Shredded cheese, tortilla chips, sour cream & diced green onions (optional)
Recipe by How to Have it All at https://www.howtohaveitall.net/slow-cooker-chicken-tortilla-soup-recipe/