› Chicken Tortilla Soup

Chicken Tortilla Soup

I love southwestern style food with beans, corn, and peppers. This soup has just a little bit of spice to it.



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Ingredients:

  • 1 lb. chicken breast, cooked and shredded
  • 1 15 oz. can corn with peppers
  • 3 10 oz. cans Rotel
  • 1 15 oz. can black beans, drained
  • 6 cups chicken stock
  • 1⁄2 cup onion, chopped
  • 1 4.5 oz. can green chiles
  • 1⁄2 tsp cumin
  • 2 cloves minced garlic
  • 1⁄4 tsp chili powder
  • 11⁄2 tsp salt
  • 3⁄4 tsp pepper

Directions:

Put all the ingredients in the Crock-Pot. Cook on high for 3-4 hours or on low for 8 hours. This soup will also hold up well on low for a couple extra hours if you need to keep it warm. 



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