My Crock Pot Chicken Tortilla Soup recipe is so easy and simple. It also uses ingredients that you probably have in your kitchen right now.
Ingredients:
First take your chicken and put it in the bottom of your crock pot.
Next, add your Rotel, whole kernel corn, and black beans. Coarsely chop bell pepper and onion; add these to the crock pot.
Add minced garlic, chili powder, and chicken broth. Stir to combine, then cover and cook on high 4 hours or low 8 hours.
After the soup is finished cooking, remove the chicken breast with a slotted spoon, place on a cutting board, and shred it. The chicken should really just fall apart as you shred it.
Return the chicken to your crock pot, ladle into bowls, top with cheese/ sour cream/ tortilla chips (I used my homemade chips), and enjoy!
Crock Pot Chicken Tortilla Soup
Ingredients:
- 1 lb chicken breast
- 15oz can whole kernel corn, undrained
- 1 can Rotel tomatoes, undrained
- 1 can black beans, drained and rinsed
- 1 green bell pepper, coarsely chopped
- 1 medium onion, coarsely chopped
- 2 cloves (about 2 tsp) minced garlic
- 1/4 tsp chili powder
- 4 cups chicken broth
- 1 tsp salt
- Toppings: tortilla chips, shredded cheese, sour cream, whatever you like!
Directions:
Layer chicken breast on bottom of crock pot. Add next 9 ingredients to crock pot and cook on high for 4 hours or low for 8 hours. After cooking, remove chicken breast and place on cutting board. Shred chicken and add back to crock pot. Ladle soup into bowl, top with desired toppings, and enjoy!
