Tuesday, February 7, 2012

crock pot chicken tortilla soup

we recently had friends over for supper and i made a variation of this recipe and it was delicious!

what you need: 
2 cans mild rotel
2 cups chicken broth
1 can mexicorn (regular corn would work just fine)
1 package mild taco seasoning (or chicken taco seasoning)
2 chicken breasts
1 can kidney beans
1 can black beans 
tortilla chips
sour cream
shredded cheese

1. trim fat pieces off of chicken breast, rinse chicken, and place in crock pot.

2. add 2 cans rotel, chicken broth, beans and mexicorn to your crock pot.

3. turn crock pot on high for ~6 hours or on low for ~8 hours. before serving take chicken breasts out of crock pot and pull them using two forks. by this time your chicken should be very tender and easy to pull; if you are having trouble pulling the chicken it is because it is not cooked enough and needs to be returned to the crock pot. i always use my meat thermometer to make sure my meat is fully cooked through- chicken should be 180 degrees.

4. set crock pot to warm or low depending on when you are serving. to serve crunch up a few tortilla chips in the bowl before adding your soup. top with sour cream and cheese and enjoy!

there are definitely ways to change this up, but i just used what i had!

just a thought.

1 comment:

  1. Hi Alex, thanks for sharing this delicious looking recipe. Will have to try it soon. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris


have a thought? please share it...

Related Posts with Thumbnails