Rachel’s Chicken Tortilla Soup


2 boneless, skinless chicken breasts

2 cans Ro-Tel, any flavor you like

1 can rinsed and drained black beans

1 can rinsed and drained kidney beans

1 can corn

1 onion chopped

32 ounces (1 box) chicken broth

1-2 c water

1 Tbsp garlic powder

1 Tbsp chile powder

1 Tbsp ground cumin

1 Tbsp dried cilantro

OR a packet of taco seasoning

Tortilla chips, sour cream, shredded cheese, and scallions for serving

Put everything (except chicken) in crock pot and stir to mix.  Place chicken breasts on top and partially submerge.  Cook on low for 8 hours.  Shred chicken before serving.

To serve, put tortilla chips in the bottom of a bowl, pour soup over, and top with shredded cheese, sour cream, and scallions or whatever you like.

Categories: Cooking


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