Last night I served chicken tortilla soup. It was hands down the best crock pot soup I have ever made. Seriously. If your family likes Mexican food, this soup is sure to be a winner at the dinner table. I’m begging you, give it a try, because this recipe is da’ bomb!
Ingredients {slightly adapted from Spark Recipes}
1 pound frozen chicken {you’ll shred it in the crock pot just before serving}
1 {15 ounce} can diced tomatoes {I used Italian style}
1 {10 ounce} can enchilada sauce {I used mild}
1 large onion, chopped
2 cloves garlic, minced
32 oz chicken broth {thanks Vitacost}
1 teaspoon cumin
1 teaspoon fresh freshly ground salt
1/4 teaspoon freshly ground black pepper
2 cups frozen corn {canned would be fine}
1 can S&W black beans with jalapenos {rinsed}
Directions
Place all of the ingredients in a large crock pot, stir, cover, and cook on the low setting for 8 hours or on the high setting for 4 hours. Once the chicken tortilla soup has finished cooking, using two forks, shred the chicken in the crock pot. Stir, and ladle in to bowls. Serve with crushed tortilla chips, sour cream or fresh guacamole.
Looking for more delicious crock pot recipes? Check out Fix-It And Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes
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