Slow Cooker Chicken Tortilla Soup
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I love Mexican food and when my friend Ruth showed me this recipe, I knew that I would instantly be hooked! Not only is it simple to make, it is flavorful and filling too.
I am always on the lookout for recipes that make my life easier and this one definitely does.
Ingredients
- 1 cup Pace Picante Sauce
- 2 cans (10 3/4 oz) Campbells Condensed Cream of Chicken Soup
- 1 pound boneless, skinless chicken breast
- 2 cups frozen corn
- 1 can (15 oz) black beans, rinsed and drained
- 1 soup can water
- 1 tsp ground cumin
- 4 corn or flour tortillas cut into strips (6 inch)
- 1 cup shredded cheddar cheese
- 1/3 cup chopped cilantro, fresh
Instructions
First you will mix the picante sauce, soup, corn, black beans, water, & cumin together in the crock pot. You will then place the chicken breasts on top, cover the pot and cook on low for 4 to 5 hours.
Remove the chicken and shred. Return chicken to the pot along with the tortillas, cheese, and cilantro and stir. Cover and cook for another 15 - 30 minutes. Then it's ready to serve!
https://2beesinapod.com/slow-cooker-chicken-tortilla-soup/
You’ll mix together the salsa, black beans, corn, etc. I then just lay the chicken breasts on top and shred them later, as they are tender.
I love fresh cilantro…
The recipe calls for corn tortillas, but I prefer flour tortillas. Be sure to cut them into smaller strips.
After most of the ingredients have been in the slow cooker for several hours, you will then add the cilantro, tortilla strips, and you can’t forget about the cheddar cheese!
You will let these ingredients cook for an additional 15 – 30 minutes and then it’s ready to serve!
Once you make this recipe you’ll be hooked too, I promise!
