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.