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    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*

    Slow Cooker Chicken Tortilla Soup... 1lb chicken breast, trimmed 15oz can sweet whole corn kernels, drained 15oz can diced tomatoes, drained 5C chicken stock 3/4C onion, chopped 3/4C green pepper, chopped 1 serrano pepper, minced 2 cloves garlic, minced 1/4 tsp chili powder 1 1/2 tsp salt, divided 1 tsp ground pepper, divided Monterey Jack cheese, shredded Seasoned tortilla strips

    This ultra-flavorful soup is worth the wait...the slow cooker makes it easy, and the savory combination of chicken, beans, corn and picante sauce makes it absolutely delicious!

    Made these last night and I have to say I was skeptical when I turned on the crockpot. I was mistaken! They were so good and the tortillas really softened up. My boyfriend said it was a winner! Served with SC and avocado. Even better the 2nd day! IF you want to see…

    Chicken Tortilla Soup -onion -roasted peppers -garlic -diced tomatoes -black beans -strips of corn tortilla (note: if you add these at the beginning of cooking, they will cook into your soup and give it more of a chili consistancy. If you want them to remain in tact, add them 15 minutes or so before you are ready to serve.) -a chicken breast or two -chicken broth -chipotle flakes -cumin -s

    I followed this receipe but I used two cans of black beans and kidney beans! Instead cooking in the crockpot I cooked on the stovetop. My husband enjoyed! We ate off this soup for a week!