I love a good crock pot recipe and this one fit the bill!
It was super easy to just throw all the ingredients in and let the aroma fill the house.
I skipped the sour cream because I just don’t care for it, but I added extra tortilla chips for that added crunch!
It has a lot of flavor because of all the spices and is really good as leftovers too!
CROCKPOT CHICKEN TORTILLA SOUP
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can 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
shredded cheddar or Mexican blend cheese
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, and a dollop of sour cream, serve with more chips if you like.