Crock pot chicken tortilla soup is another go to meal for our family during the cold northeast winters!
What you’ll need:
2 – 32 oz cartons of chicken stock
3 large boneless skinless chicken breasts (fresh or frozen)
1 packet taco seasoning
1 can petite diced tomatoes
2 cups frozen corn (or 1 can corn)
1 can black beans
2 cups cooked rice (I use basmati but any kind can be used)
chopped cilantro for garnish
shredded cheddar cheese
Crock Pot – This is a great one Crock-Pot Programmable Cook & Carry Slow Cooker
Directions: Place chicken breasts in crock pot. Add broth, taco seasoning and diced tomatoes. Cook on high for 4 hours. Remove and shred chicken. Return to crock pot and add corn and black beans. Cook on low for 30 minutes to heat through. Spoon some rice into bowl and then add tortilla soup. Garnish with cilantro, cheese and crunched up chips.
Super easy and great on a cold winter day! Enjoy!
I’d love to hear if you’ve tried this recipe.